At a glance
Rub a cleaned beef tongue with salt, pepper, cumin and chili, smoke it at 275°F for about 3 hours to 165°F, then wrap it with stock until it reaches 200°F to 205°F and is probe tender. Peel off the skin while it is warm, then slice or chop it for tacos de lengua.
Beef tongue is one of the most tender and flavorful cuts on the animal once it is cooked properly. Its fine grain and rich, beefy flavor are why tacos de lengua are a favorite at taquerias. Smoking adds another layer of flavor, and a long cook leaves the meat soft enough to cut with a fork.
Buying and cleaning beef tongue
A whole beef tongue usually weighs 2 1/2 to 3 1/2 lb. You will find it at butchers and Mexican markets, often frozen. Thaw it fully in the fridge, then scrub it under cold water. The rough outer skin stays on during cooking and is peeled off at the end, so there is no need to remove it beforehand.
Why smoke, then wrap?
Tongue is a hard working muscle with plenty of connective tissue. A few hours of smoke builds flavor and color, then wrapping it with stock keeps it moist while it climbs to the 200°F range where it becomes truly tender. It is the same approach as our smoked beef cheeks, which also make excellent tacos.
Peeling the skin
This is the step most people dread, but it is easy if the tongue is still warm. Make a shallow cut along the top and pull the skin back. It should come away in large sheets. Use a knife for any stubborn patches, and trim the fatty base and any gristle.
Recipe
Smoked Beef Tongue
- Prep
- 20 min
- Cook
- 5 hr 30 min
- Rest
- 20 min
- Total
- 6 hr 10 min
- Makes
- 6 servings
- Smoker 275°F (135°C)
- Wrap at about 165°F (74°C)
- Tender at 200°F to 205°F (93°C to 96°C)
Ingredients
Tongue
- 1 beef tongue, about 2 1/2 to 3 1/2 lb (1.1 to 1.6 kg)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup (240 ml) beef stock
For tacos
- Warm corn tortillas
- 1 white onion, finely chopped
- 1 bunch cilantro, chopped
- Salsa verde
- Lime wedges
Equipment
- Smoker
- Foil or a foil pan
- Thermometer
- Sharp knife
Method
- Scrub the tongue under cold water and pat it dry. Trim off any loose fat and gristle at the base.
- Mix the salt, pepper, garlic powder, cumin and chili powder, and rub it all over the tongue.
- Heat the smoker to 275°F (135°C) with oak, hickory or mesquite.
- Smoke the tongue for about 3 hours, until it reaches around 165°F (74°C) and has taken on a deep color.
- Put it in a foil pan with the beef stock and cover tightly, or wrap it in foil with the stock.
- Return it to the smoker for another 2 to 2 1/2 hours, until it reaches 200°F to 205°F (93°C to 96°C) and a probe slides in easily.
- While it is still warm, peel off the thick outer skin. It should come away in large pieces. Trim any remaining tough bits.
- Slice thinly for sandwiches, or chop into small cubes for tacos. Toss with a little of the cooking juices and serve.
Notes
- Peel the skin while the tongue is warm. It becomes much harder to remove once it cools.
- Ask your butcher or a Mexican market for lengua. Frozen tongues are common and work well once fully thawed.
Serving smoked beef tongue
- Tacos de lengua: chop into small cubes, crisp briefly in a hot pan, and serve with onion, cilantro, salsa verde and lime.
- Sandwiches: slice thinly and serve on rye with mustard and pickles.
- Hash: crisp chopped tongue with potatoes and onions and top with a fried egg.
Leftovers keep for 3 to 4 days in the fridge.
Frequently asked questions
Do you peel beef tongue before or after smoking?
After. The skin protects the meat during the cook and peels away easily once the tongue is cooked and still warm.
What does beef tongue taste like?
Like very tender, rich beef, with a texture close to slow cooked short rib or pot roast.
Can I simmer the tongue first and then smoke it?
Yes. Simmer it in salted water with onion and garlic for about 3 hours, peel it, then smoke it at 225°F for an hour or two to add flavor.