Tongue Taco w Salsa Cruda

This recipe is a light adaptation from my OG tacos de lengua recipe out of my ASADA cookbook. Slow-cooked beef tongue, diced and crisped in pork fat, is tossed with rendered bacon for a deeply flavorful and crispy taco filling. The bacon isn’t just for richness—it adds an extra layer of smoky depth. For the best texture, we prefer using a meat grinder to break down the bacon, but if cutting by hand, make sure the pieces are very finely diced and evenly cut to ensure they render properly without burning. A final squeeze of lime and finishing salt ties everything together.

THE RECIPE:

Serves 4-6

Ingredients:

1 beef tongue (about 2–3 lb / 900 g–1.3 kg)

1 onion, halved

4 garlic cloves, smashed

2 bay leaves

1 tablespoon kosher salt, plus more to taste

1 teaspoon black peppercorns

1 teaspoon dried oregano

½ teaspoon cumin seeds

¼ teaspoon cloves

4 ounces (113 g) bacon, very finely diced or ground

2 tablespoons pork fat or neutral oil

Freshly ground black pepper

Warm corn tortillas, for serving

Lime wedges, …