Instant Pot Lengua Tacos with Salsa Verde

The instant pot is the easiest way to cook this less-than-conventional cut of beef and Chef Britt pressure-cooks it in a flavorful braise, slices it up, and sears it hot! She also shows you her easiest recipe for charred salsa verde!

Instant Pot Lengua Tacos with Salsa Verde


For the Lengua:

For the Charred Salsa Verde:

To serve:


To make the lengua:

  • Combine ½ cup of Sweetwater Spice Co. Ancho Chipotle Brisket Bath with 1 ½ cups of water, place into an electric pressure cooker with the entire beef tongue.
  • On a standard meat/stew setting, pressure-cook the lengua for about 20 minutes per pound.
  • Once the cook has finished, allow the pressure cooker to naturally release before removing the lengua.
  • On a cutting board, peel away the tongue’s outer membrane and trim any gristly/fatty bits from the underside of the tongue.
  • Slice the cleaned tongue and dice into medium-sized pieces. The meat is ready to consume but is best kissed on a hot griddle for a layer of char.

To make the salsa verde:

  • Set up your Yoder Smokers YS640s Pellet Grill for high heat, direct, over-the-flame grilling.
  • Char the vegetables for the salsa verde.
  • For the poblanos, place in a separate Ziploc or bowl covered with plastic wrap to steam for 10 minutes before deseeding and scraping off the skins.
  • Add the pepper flesh to the charred tomatillos and onions and blend in a Vitamix with a half cup of Sweetwater Spice Co. Lime Jalapeno Fajita Bath. Reserve salsa verde in the fridge until further use.

To finish the tacos:

  • Once meat is ready to consume, season the diced lengua with Cattleman’s Grill Mexicano Rub and Taco Seasoning before crisping it up on a high-heat cast-iron griddle.
  • Warm up tortillas and fill with seared lengua meat, minced white onion, cilantro, and salsa verde.
  • Enjoy immediately.


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