Cabeza Taco
Cabeza Taco is a classic Mexican street food, traditionally made from slow-cooked beef head. The long cooking time makes the meat juicy and tender, then searing creates a crispy exterior. The traditional seasoning is complemented by fresh cilantro, chopped onion, and lime, which creates a perfect balance in the dish. Cabeza Taco is one of the most authentic dishes of Mexican cuisine, conquering with the deep and rich flavor of the meat.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the beef head, or cheek, face, and neck meat. Place it in a large pot and cover with beef broth or water.
2
Add the whole onion, garlic cloves, bay leaves, dried oregano, ground cumin, salt, and black pepper.
3
Simmer over low heat for 4-5 hours, or until the meat is very tender and easily falls apart.
4
Remove the meat from the cooking liquid and let it cool slightly. Then, shred it into small pieces using a fork or your hands.
5
Heat olive oil or lard in a skillet over medium heat. Sear the shredded meat until it develops a slightly crispy texture.
6
Lightly warm the corn tortillas in a dry skillet to keep them pliable.
7
Serve the seared meat on the tortillas, topped with chopped red onion and fresh cilantro. Serve with lime wedges so everyone can squeeze fresh lime juice to taste.
