Tacos de Cabeza
Tacos de Cabeza are a classic of Mexican street food, especially popular in Northern Mexico. The authentic recipe involves slow-cooking the beef head to fully develop the flavors and make the meat tender. Traditionally, this was done in pits with embers buried underground, but today it is mostly prepared by slow cooking. Fresh cilantro, lime, and diced onion are essential for seasoning. This dish is a perfect choice for a Mexican dinner, a gathering with friends, or even as a quick, tasty street food.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the beef head. If necessary, singe off any hairs, then rinse it with cold water.
2
Place the beef head in a large pot and cover it with water. Add the onions, garlic, bay leaves, salt, pepper, and cumin.
3
Bring the water to a boil, then reduce the heat to low and simmer for 4-6 hours. The meat should be completely tender and easily shreddable.
4
Once the meat is tender, remove it from the pot and let it cool slightly. Then, using your hands or two forks, shred the meat.
5
Warm the tortillas in a dry skillet or directly over a flame until lightly charred.
6
Fill the tortillas with the cooked shredded beef head meat. Sprinkle with fresh cilantro, diced onion, and sliced chili.
7
Before serving, squeeze fresh lime juice over the tacos to enhance the flavors.
