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Lengua (Cow Tongue) Tacos

Lengua (Cow Tongue) Tacos

Rich, tender, and packed with deep beef flavor, these lengua tacos from Bear Mountain ambassador Joe DiApice are a true hidden gem of taco night. Slow-boiled until tender, then smoked low and slow for extra depth, this method delivers melt-in-your-mouth slices that pair perfectly with fresh onion, cilantro, and salsa.

Prep

4 hours

Cook time

6 hours

Serves

4

Steps

  1. Bring about 6 cups of water to a boil in a large pot. Add the cow tongue and boil for 4 hours, or until tender.
  2. Remove the tongue from the pot and pat dry. Season generously on all sides with Holy Cow BBQ Rub (or your preferred seasoning).
  3. Preheat your smoker to 225°F using Bear Mountain Gourmet BBQ Craft Blends pellets.
  4. Place the tongue directly on the smoker and cook for approximately 6 hours, or until the internal temperature reaches 200°F.
  5. Remove from the smoker and let rest for 10 minutes. Slice thinly.
  6. Warm the corn tortillas and assemble tacos with sliced lengua, diced white onion, chopped cilantro, tomatillo salsa, and a drizzle of sriracha. Serve immediately.

Ingredients:

  • Bear Mountain BBQ Gourmet Pellets
  • 1 whole cow tongue (lengua)
  • Holy Cow BBQ Rub – Meat Church (or preferred beef seasoning)
  • ½ white onion, diced
  • 1 bunch cilantro, chopped
  • Tomatillo salsa
  • Sriracha
  • Corn tortillas

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Lengua (Cow Tongue) Tacos

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