Smoked Beef Tongue
Tender smoked beef tongue tacos.
Jump to RecipeBeef tongue might seem intimidating, but it's one of the most tender, flavorful cuts once you get past the unfamiliarity. Smoked and then braised, it becomes meltingly soft and incredibly tasty. It's traditional in many cuisines and deserves a place in your BBQ rotation.
This is perfect for adventurous eaters or those looking to explore nose-to-tail cooking. It makes incredible tacos - lengua tacos are a classic for good reason. A dinner party with food-curious friends is an ideal occasion.
Tacos de lengua are the classic preparation - diced tongue on corn tortillas with onion, cilantro, and salsa verde. It's also great in sandwiches or served sliced with chimichurri. Any preparation where you'd use braised beef works well here.
Keep seasoning simple and let the smoke and meat shine. After smoking and braising, the tongue needs to be peeled - the outer skin comes off easily when it's cooked and still warm.
Smoke first to build flavor, then braise until tender - the internal temp should reach about 200°F. Let it cool slightly, then peel the skin while still warm. Dice or slice and serve. The texture is unlike any other cut - unbelievably tender.
Ingredients
Instructions
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1
Season the beef tongue with a generous coating of Killer Hogs BBQ Rub on all sides.
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2
Set your smoker to 275°F with hickory wood chunks for a bold smoke.
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3
Smoke the tongue for about 3 hours until the exterior is deeply colored.
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4
Transfer to a braising pan or Dutch oven. Add quartered onions, garlic cloves, and bay leaves. Pour in enough beef broth to come halfway up the tongue.
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5
Cover tightly and braise at 300°F until the internal temperature reaches 200°F and the tongue is very tender — about 3 more hours. Check with an instant-read thermometer.
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6
Let it cool slightly, then peel off the thick outer skin — it should come off easily. Dice the tender meat into small cubes.
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7
Warm corn tortillas and fill them with the diced tongue. Top with fresh cilantro, diced white onion, and a squeeze of lime.