Taquitos de Lengua with Nopal Corn Tortillas

Don’t knock it ’til you try it! Lengua de res, or beef tongue, is tender, juicy and  decidedly delicious! Made with crisp, fried Nopa tortillas and topped with HERDEZ® Guacamole Salsa, these taquitos are sure to win over family and friends.

Recipe courtesy of  Lala Castro, sparklinglala.com


  • 1

    beef tongue (approx. 3lbs)

  • 1

    medium onion, split in half

  • 1

    bay leaf

  • 2

    garlic cloves

  • 2 teaspoons

    salt, plus more to taste

  • Corn or nopal tortillas

  • Cilantro as garnish

  • Purple cabbage

  • 1 jar

    HERDEZ® Guacamole Salsa

  • 1


  • 1 can

    HERDEZ® Sliced Jalapeños, for garnish

Print Recipe

Serves 6



  1. Clean tongue well and cut into 5 pieces.

  2. Place tongue, onion, bay leaves, garlic and salt in saucepan, Bring to boil over high heat, reduce to simmer, cover with a tight-fitting lid and cook until completely tender, four hours depending on the size of tongue. Add extra water as necessary to keep tongue submerged.

  3. Carefully remove from water, place on cutting board and peel outer membrane and discard. Roughly chop or shred tongue into pieces. (Tongue can be prepared up through this step up to 5 days in advance.) Store in an airtight container or zipper-lock bag in fridge.

  4. When ready to serve, heat oil in large nonstick or cast iron skillet on medium-high heat. Add rolled up taquitos and cook, flipping occasionally, until well browned on all sides, about 5 to 8 minutes total.

  5. Serve and garnish with favorite toppings.

  6. Add avocado to HERDEZ® Guacamole Salsa and cilantro to thicken.


HERDEZ® Traditional Guacamole Mild/Medium

Simple ingredients means authentic and wholesome guacamole for the whole family.

Learn More

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