Set the Anova Sous Vide Precision Cooker to 158ºF (70ºC). Season the tongue with chili powder, garlic salt, cumin, and pepper. Place in a large zipper lock or vacuum seal bag and seal using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 36 hours.
Beef tongue, also known as lengua, can be a surprisingly wonderful cut of meat — if it’s prepared well. When cooked for 36 hours in the Anova Sous Vide Precision Cooker, it becomes so tender it will melt in your mouth. After a quick sear in a cast-iron skillet, it’s the perfect filling for simple street-style tacos.
The key to the best tacos de lengua: patience and a hot skillet. Chichi Wang Finishing pieces of the rich, tender tongue in a hot skillet until browned and crispy creates a delicious textural contrast. Feel free to use pork or lamb's tongue in lieu of the more classic beef or veal tongue.
Season the tongue with chili powder, garlic salt, cumin, and pepper. Place in a large zipper lock or vacuum seal bag and seal using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 36 hours.