Pickled Beef Tongue (Lengua En Escabeche)

For those of you who like to try new and different things, I highly recommend taking a look at this recipe for Pickled Beef Tongue (or Lengua en Escabeche). Aside from being traditionally served with corn tortillas and garnished with lime juice, it can also be enjoyed as an appetizer or main course. You can serve with vegetables and your favorite cocktail or beer!

Several people have asked me about the recipe for pickled beef tongue, or as we call it in Spanish, “Lengua en Escabeche”. This is the way that I make it, which will surely be different than a lot of recipes out there since I’ve never seen two that are alike.

Lengua en escabeche is served as an appetizer, usually accompanied by a cocktail or a beer. One of the best things about it is that you can prepare it several days ahead of time, and can make it with or without vegetables. Some alternative choices for vegetables are cauliflowers and squash.

Before deciding you don't like it, I highly recommend giving it a try- at least once!

Frequently Asked Questions About Pickled Beef Tongue

Before I share my beef tongue recipe, here are a few questions I’ve been asked about homemade pickled cow tongue.

Where can I buy cow tongue on the east coast?

For my friends living on the east coast (including the DMV area) that asked me where they could find this beef tongue: go to your local "Giant" supermarket, and check out the RUMBA® meat products.

What part of the beef tongue is edible?

Almost every part of the beef tongue is edible. The skin that covers the tongue meat and the underside, those ones that are a little tougher, however, those I usually remove and discard. That is a personal choice, the rest of the thing is safe to eat. Make sure you cook the tongue very well to make it easy for you to remove that skin.

Can you freeze raw beef tongue?

Yes, you can freeze raw beef tongue!

If you are going to keep it in your freezer for less than 2 months, just keep it in the original packaging from the store. However, to keep the flavors, and in case you want to freeze it for longer than 2 months, I suggest wrapping the meat in heavy-duty aluminum foil and then placing it in an airtight freezer-safe food storage bag.

Easy Pickled Beef Tongue

Here is a list of ingredients you will need to make this dish…

• Beef Tongue
• Onion
• Bay Leaves
• Garlic Cloves
• Olive Oil
• Carrots
• Jalapeño Peppers
• White Wine Vinegar
• Dried Mexican Oregano
• Dried Marjoram
• Peppercorns
• Dried Thyme
• Fresh Parsley Springs

Cooking Tips 

1. The jalapeño peppers are optional, so those that do not like things spicy can omit them.
2. This appetizer tastes better when prepared one day ahead.

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Lengua En Escabeche: Step By Step Tutorial

To make this recipe easy for you to make, I am going to break it down into sections...

Cook The Tongue

• Remove beef tongue from the package and rinse thoroughly.
• In a large pot, place the garlic cloves, bay leaves, and onion. Cover with water and cook for about 1 hour and 45 minutes at the low temperature until the meat is cooked and tender, but still firm.

Tip: If cooking in a slow cooker, cook for 5 hours in the low setting, for an Instant Pot, cook for 20 minutes.

• Allow the meat to cool, then place it in your fridge for a couple of hours. After this,s remove the skin and slice the tongue thinly. Set aside.

Cook The Vegetables

• Heat the oil in a large frying pan over medium heat, then add the carrots and cook for about 5 minutes. Depending on the thickness, you will have to adjust the cooking time. Make sure you do not overcook them; they still need to have some crispiness when you bite them.
• This step is a quick one. Add the sliced onion, peppers, garlic, bay leaves, herbs, and black peppercorns to the frying pan.
• Sauté the veggies and herbs for a couple of minutes over high heat.
• Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes.
• Remove immediately from the heat.
• Cover and let it rest for at least 20 minutes.
• Garnish with the parsley before serving!

How To Properly Serve Cooked Cow Tongue

You can serve the beef tongue warm, although it is usually served cold on a large serving tray or on small individual plates. It pairs well with corn tostadas!

What To Serve With Pickled Lengua

This is a very popular Mexican appetizer, so serve it with even more party-ready appetizer ideas.

These stuffed squash blossoms are fun little finger foods with a big taste. This beef tongue will also taste delicious with this tetelas oaxaca. If you want something with a little spice, make some creamy habanero guacamole. It's the perfect appetizer dip for parties!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for pickled cow tongue, take a look at some of these other authentic Mexican recipes:

• Ceviche Verde - Green Mexican Ceviche
• How To Make Homemade Tortilla Chips
• Crab Empanadas
• Mexican Nacho Recipe

I hope you make this pickled beef tongue appetizer! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

Pickled Beef Tongue (Lengua En Escabeche)

Mely Martínez

Several people have asked me about the recipe for Pickled Beef Tongue, or as we call it in Spanish, “Lengua en Escabeche”. This is the way that I make it, which will surely be different than a lot of recipes out there since I’ve never seen two that are alike.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Appetizers

Cuisine Mexican

Servings 8

Calories 77 kcal

Ingredients

  

1x2x3x

• ▢ 1 RUMBA® Meats Beef tongue about 3 to 3½ lbs.
• ▢ ¼ of a large white onion for cooking with the meat
• ▢ 2 bay leaves for cooking with the meat
• ▢ 4 garlic cloves
• ▢ ¼ cup olive oil
• ▢ ¾ of a large white onion cut into slices
• ▢ 2 garlic cloves thinly sliced
• ▢ 2 large carrots peeled and cut into slices (About 2 cups)
• ▢ 2 jalapeño peppers cut into rings
• ▢ ⅓ cup white wine vinegar
• ▢ ½ teaspoon dried Mexican Oregano
• ▢ ½ teaspoon dried Marjoram
• ▢ ½ teaspoon dried Thyme
• ▢ 2 bay leaves
• ▢ 8 black peppercorns
• ▢ 2 sprigs of parsley
• ▢ Salt to taste

Instructions

 

• Remove beef tongue from the package and rinse thoroughly. In a large pot, place the 4 garlic cloves, 2 bay leaves, and the ¼ of the onion. Cover with water and cook for about 1 hour and 45 minutes at the low temperature until the meat is cooked and tender, but still firm (since we’re going to cut it into slices). If cooking in a slow cooker, cook for 5 hours in the low setting, for an Instant Pot, cook for 20 minutes.
• Allow the meat to cool, then place in your fridge for a couple of hours (cold meat is easier to cut). After this removed the skin and slice the tongue thinly. Set aside.
• Heat the oil in a large frying pan over medium heat, then add the carrots and cook for about 5 minutes. Depending on the thickness, you will have to adjust the cooking time. Make sure you do not overcook them; they still need to have some crispiness when you bite them.Pickled beef tongue cooking time
• This step is a quick one. Add the sliced ¾ onion, peppers, garlic, bay leaves, herbs, and black peppercorns to the frying pan. Sautee the veggies and herbs for a couple of minutes over high heat. Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes. Remove immediately from the heat. Cover and let it rest for at least 20 minutes. Garnish with the parsley before serving.Pickled Beef tongue recipe

You can serve the beef tongue warm, although it is usually served cold on a large serving tray or in small individual plates. Pairs well with corn tostadas.

Notes

• The jalapeño peppers are optional, so those that do not like things spicy can omit them (you can always offer this appetizer with a side of pickled jalapeños, for those that enjoy a little spiciness).
• This appetizer tastes better when prepared one day ahead.

Nutrition

Serving: 2ozCalories: 77kcalCarbohydrates: 3gFat: 6gSodium: 12mgPotassium: 78mgSugar: 1gVitamin A: 2585IUVitamin C: 6.5mgCalcium: 11mgIron: 0.2mg

Tried this recipe?Let us know how it was!