Tacos de Lengua

Tacos de Lengua featuring a tomatillo salsa with cotija, cilantro, and onion made using the Victoria Cookware Paella Skillet

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Victoria Cookware.



  • 1 ea. Cow tongue
  • Beef stock
  • 1 ea. Onion
  • 4-6 cloves Garlic
  • 1 ea. Bay leaf
  • 2 ea. Chile morita
  • 2 ea. Chile guajillo


  1. Braise the tongue in the broth until fork tender.
  2. Remove and before cools remove the skin from the tongue. Cube and reserve.
  3. Strain braising liquid and reserve.

Tomatillo Salsa


  • 12 ea. Tomatillos. peeled and rinsed and charred
  • 1 -2 ea. Jalapeños, charred
  • 4 cloves Garlic
  • 1 ea. Mexican green onion charred
  • 1 bunch Cilantro
  • juice from 2 limes to finish
  • strained braising liquid


  1. Saute and char as desired. Blend ingredients using braising liquid adding slowly to thin until desired consistency. Save the remainder. Finish with lime juice and seasoning to taste.
  2. Add the Tomatillo salsa to the cooked, cubed tongue and bring back up to serving temp.
  3. Serve with cilantro, cotija, raw red onion, and lime juice.