Lengua (Beef Tongue) Taco’s Recipe Plz

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I'll limit my advice to the initial cooking of the tongue.
Mexican markets always have them. Ask for a smaller one to make cooking easier. Sometimes many glands and blood vessels have been left at base of tongue...wait until cooked to trim off or just chop fine and mix with cooked meat.

Use a pot large enough to accomodate tongue and water to cover. Boil/simmer four about 4 hrs. Seasoning is optional; the skin prevents most of the seasoning from being picked up by the meat anyway. If you want, add half a cup apple-cider vinegar, 2 bay leaves, 6 pepper corns and 6 allspice berries.

The only tricky part is peeling the skin off. With luck and a 4 hour boil the skin will peel off the whole tongue cleanly after it has cooled. If that fails, slice the skin-on tongue thin (1/4") and use a small knife to strip skin off.

When through with all this you should have a tongue ready for slicing or shredding. You'll also have a fantastic beef tongue stock.

tree's advice is good. the cooking of the tongue should be pretty basic. its a huge chunk of meat so flavoring during the cook isnt too important.

after cooking id hard fast sear for exterior crunch. a good salsa/sauce is what you need. for me, a spicy salsa Verde hits the spot on tongue. the freshness and acidy from the verde cuts through the fatty tongue well.

I have a really good mexican restaurant about a 2 minute walk from my front door. We already plan to order from them on Thursday and I've been pretty much dreaming about the lengua tacos I'll be getting.

I put the tongue in a crock pot with a little bit of water in the bottom, a couple cups or so. I cook it out in the garage (to keep the smell out of the house) on low for 5 hrs or so, no seasoning.
Let it completely cool, peel the skin, I trim out the fat on the underside as much as I can, I think the meat in this area is the best.
I slice it as thin as I can then chop it up and put the meat on a cookie sheet lined with foil. I season it with Kosher salt, fresh ground black pepper, Garlic and Onion Powder and a bit of Cumin & Chili Powder to taste then mix it all up.
I put it in a 450 Deg Oven for about 10-15 minutes, just until the top of the meat starts to get a bit crispy.
Taste it again and add more of whatever if ya want.
I make fresh salsa to go with it. I also like to take a can of Chipotle Peppers, chop them up to make a thick sauce.

I've made them several times. it's pretty easy because there is only so much you can do with a tongue.

Get a large pot and add enough water to cover the tongue, plus about an inch. I add some garlic, onion, celery, and carrots plus the tongue and get it boiling. Let it simmer for about two hours. The veggies don't do much for the tongue, but it makes a nice stock I use in other things.

In another large container, add enough water to cover the tongue and add a bunch of ice. Take the tongue directly from the boiling stock to the ice bath. Let it cool down just enough to handle, then make a couple of slits down the tongue.

The outer membrane should peel off easily, leaving you with a bunch of good meat. There's not much fat on a tongue, but you might want to trim away some of the less desirable looking parts. It's up to you.

Strain the stock and save it for another dish.

I cut up the tongue into fairly large chunks and store until I am ready to make tacos. In the meantime, dice an onion and about a cup of cilantro. Mix the onion and cilantro together and store in the fridge until you are ready to make tacos. Also cut up some lime slices and get the salsa that you want.

When you are ready to make the tacos, dice the chunks of tongue and crisp them up in a skillet with a little olive oil. I usually add salt and pepper too.

Warm some tortillas and make your lengua tacos, topped with the onion/cilantro mixture, a squeeze of lime and your choice of salsa.