Lamb’s Tongue Tacos

Name: Lamb’s Tongue Tacos
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 500g lambs' tongues; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 head garlic, cloves peeled and smashed; 2 dried jalapeno chillies; 1 large carrot, roughly chopped; 1 large stick celery, roughly chopped; 1 onion, peeled and cut into quarters; A few peppercorns; Handful coriander leaves and stems, chopped; 1 small white onion, peeled and finely chopped; Small squeeze of lime juice, plus extra to serve; Sour cream to serve; Corn or flour tortillas to serve; Hot sauce to serve

Drogo

Servings

Prep Time

30 minutes

Cook Time

120 minutes

This lamb tongue recipe offers a delicious and creative way to enjoy a lesser-known cut of lamb. Tender, richly flavoured and wonderfully versatile, lamb’s tongue can be transformed into an impressive taco filling, bringing a gourmet twist to a much-loved street food classic. These lamb tongue tacos combine the distinctive character of lamb’s tongue with fresh, vibrant taco accompaniments, creating a dish that is full of flavour and texture.

For adventurous home cooks looking to explore different cuts, lambs tongue is an excellent choice. Once properly prepared, it becomes beautifully tender and makes a satisfying filling for tacos, whether served as a casual dinner, sharing dish or creative starter. This recipe is also a great introduction to lamb tongue recipes, showcasing how this traditional cut can be given a modern presentation while allowing its rich, meaty flavour to shine.

Ingredients

500g lambs' tongues
1 tablespoon ground cumin
2 teaspoons ground coriander
1 head garlic, cloves peeled and smashed
2 dried jalapeno chillies
1 large carrot, roughly chopped
1 large stick celery, roughly chopped
1 onion, peeled and cut into quarters
A few peppercorns
Handful coriander leaves and stems, chopped
1 small white onion, peeled and finely chopped
Small squeeze of lime juice, plus extra to serve
Sour cream to serve
Corn or flour tortillas to serve
Hot sauce to serve

Directions

Place the lambs’ tongues in a saucepan and cover with water. Bring to a boil, skimming off the scum. Add the garlic, carrot, onion, celery, peppercorns and smoky chilli and cook for 1.5 hours or until tender at the thickest part. Remove and allow to cool, then peel off the rubbery skin. Remove and discard any rough bony parts and set the meat aside.
Heat a frying pan and add a little oil. Add the tongue meat with the ground cumin and coriander and cook for around 10 minutes, stirring. Add a splash of water if it begins to catch. Season with salt and pepper.
Make the salsa by combining the coriander, onion and lime juice with some salt.
Serve the tongue meat with the tacos, salsa and hot sauce.