Cabeza Taco (Beef Head Taco)
Cabeza Taco is one of the oldest and most authentic dishes of Mexican street food, made from beef head - such as tongue, cheek, brain or facial parts. The origin of the dish dates back to the rural Mexican regions, where every part of the meat was used. The steam and spicy aromas generated during the slow cooking fill the kitchen as the meat almost comes off the bone on its own. The taco's unique texture and deep, rich flavor are for those who aren't afraid of authentic gastronomic experiences. Tip: If you want a particularly flavorful version, use mixed meat parts from the head - this will make it truly traditional and distinctive.
Ingredients for this recipe
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Preparation Steps
1
Place the chopped beef head in a large pot and cover with water. Add the halved onion, crushed garlic cloves, bay leaves, salt, and pepper. Tip: Use a heavy-bottomed pot to ensure even heat distribution.
2
Simmer over low heat, covered, for at least 4-5 hours, or until the meat is completely tender and falling off the bone. Tip: The meat is ready when it easily shreds. This process can be sped up in a pressure cooker.
3
Remove the cooked meat from the broth and let it cool slightly. Then, shred it into smaller pieces by hand or with a fork. Remove any excess fat and bones. Tip: A combination of tongue, cheek, and other parts adds a rich flavor.
4
In a skillet over medium heat, sear the shredded meat until lightly browned but still juicy. Tip: Adding a little of the cooking broth will keep it even juicier.
5
Warm the corn tortillas in a dry skillet for 10-15 seconds per side, then cover to keep warm. Finely chop the onion and cilantro, and slice the lime into wedges. Tip: Don't over-toast the tortillas, or they will break when folded.
6
To serve, place a portion of the seared beef head meat on each tortilla, sprinkle with chopped onion and cilantro, and serve with lime wedges. Tip: Serve fresh and hot – the lime's freshness enhances the experience.
