“This simple yet delicious protein may be intimidating in more ways than one,” says Major Market general manager and chef David Tsabetsaye. “But rest assured, this is one of the most underrated, beefiest cuts of meat on a bovine.” With patience and a slow cook, lengua (beef tongue) transforms into a tender, flavorful dish that works beautifully on its own or in tacos, quesadillas, and sandwiches. “It is well worth the wait,” promises Tsabetsaye.

  • 1 large beef tongue (about 3 pounds)
  • ¼ cup beef tallow or 8 ounces beef trim with fat, cut into small pieces
  • 1 large onion, halved 
  • 3 Roma tomatoes 
  • 6 garlic cloves, smashed 
  • 4 whole dried New Mexico red chiles, seeds removed 
  • 1 tablespoon ground cumin 
  • 2 tablespoons ground coriander 
  • 2 tablespoons dried oregano
  • 4 bay leaves
  • ½ tablespoon whole black peppercorns
  • 1 gallon beef stock or water
  • 2 tablespoons salt or to taste
  • 3 chipotle peppers in adobo sauce
  • Vegetable oil

Serves 6 to 8 as main dish

1. Thoroughly rinse beef tongue under cold water. Cut into 3 pieces equal in size, set aside.

2. In a large heavy-bottomed pot over medium heat, melt tallow. (If using beef trim, brown it first to render as much fat as possible without burning.) Add the onion halves, cut side down, tomatoes, and garlic. Reduce heat to medium-low and cook until vegetables are lightly charred, turning occasionally. If smoking occurs, reduce heat.

3. Meanwhile, preheat the oven broiler. Place red chile pods, cumin, coriander, oregano, bay leaves, and peppercorns in an oven-safe pan. Toast on the lowest rack until fragrant, about 1–2 minutes, then remove from oven.

4. Add tongue to the pot with the charred vegetables. Dust the toasted chiles and spices over top. Pour in the beef stock or water, ensuring the tongue is fully submerged. Stir in the salt and chipotle peppers.

5. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer, checking occasionally to make sure the tongue remains submerged. After about 2 hours, remove the fattest piece and cut a lengthwise slit into the thick outer skin. If skin peels easily, remove all pieces from pot and peel. If not, continue cooking until it does. Discard skin. Return peeled tongue to pot, cover, and cook on low for another 3 hours, or until very tender.

6. Remove tongue and let rest until cool enough to handle. Slice or chop to preferred size.

7. Strain the braising liquid into smaller pot, discarding the aromatics. Simmer over medium-high heat until reduced by half.

8. Heat an oiled sauté pan on medium-high. Sear the sliced lengua until browned, set aside. Deglaze the pan with the reduced braising liquid, allowing it to thicken into a sauce.

9. Serve lengua and sauce in soft corn tortillas for tacos, over creamy mashed potatoes, or piled on crusty bread for a rich sandwich.

This recipe originally appeared in "Market Fresh" by Candolin Cook.