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After taco de lengua and carnitas, I’m taking on birria—one of Charles and Rick’s favorites from Tacos El Patron in SF—in preparation for another upcoming taco fiesta. Rich, flavorful, and deeply satisfying, this dish is slow-cooked perfection wrapped in crispy, cheesy tortillas.
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Up until now, beef tongue tacos were the only taco I’d made—but with a taco party on the horizon, I knew I had to expand my repertoire. Hence, unlocking the classic, carnitas.
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Of all the tacos I’ve tried, my heart keeps going back to three classics: lengua, cabeza, and tripa. So when I spotted peeled beef tongue at Costco, I knew it was finally time to recreate my favorite taco — and truthfully, make tacos at home for the first time! Surprisingly, beef tongue tacos are quite straightforward to make and the process made me realize I lack most of the essential sauces and toppings in my well-stocked kitchen with Asian pantry lol Let’s try this juicy beef tongue nestled in a warm corn or flour tortilla, topped with zingy onions, cilantro, a hit of lime and salsa of your choice!
