Tacos de Cabeza (Beef Head Tacos)

🧂 Ingredients

• 1/2 head Beef head(Ensure it's thoroughly cleaned by your butcher.)
• sufficient quantity leaves Maguey leaves or banana leaves(For wrapping the beef head. If maguey leaves are unavailable, banana leaves are a good substitute. Soak them in warm water for 30 minutes to make them pliable.)
• 2 tbsp Salt(Kosher or sea salt recommended.)
• sufficient quantity Water(To create steam or braising liquid.)
• 40 Corn tortillas(Small, street-taco size.)
• 1 bunch Fresh cilantro(Finely chopped, for serving.)
• 1 medium White onion(Finely chopped, for serving.)
• for serving Lime wedges
• for serving Salsa roja or salsa verde(Your favorite homemade or store-bought salsa.)

👨‍🍳 Instructions

1. 1

   Prepare the beef head: Rinse the half beef head under cold running water. Pat it thoroughly dry with paper towels. Generously season the entire head with the 2 tablespoons of salt, ensuring it gets into crevices. If using maguey leaves, briefly rinse them. If using banana leaves, ensure they are pliable (soak if necessary). Layer the leaves to create a thick wrapping, ensuring no gaps.

   ⏱️ 20 minutes
2. 2

   Cook the beef head: There are two primary methods: steaming or slow-roasting. **Steaming (Traditional):** Place the wrapped beef head in a large steamer pot or a large Dutch oven with a steaming rack. Add enough water to come up to the rack, but not touch the head. Cover tightly and steam over medium-high heat for 4-6 hours, or until the meat is exceptionally tender and easily pulls away from the bone. Check water level periodically and replenish if necessary. **Slow-Roasting:** Preheat your oven to 150°C (300°F). Place the wrapped beef head in a deep roasting pan. Add about 2-3 cups of water or beef broth to the bottom of the pan to create steam. Cover the pan tightly with foil or a lid. Roast for 4-6 hours, or until the meat is fork-tender and falling off the bone. The internal temperature should reach at least 90°C (195°F).

   ⏱️ 4-6 hours
3. 3

   Separate and shred the meats: Once cooked, carefully remove the beef head from the cooking vessel. Let it cool slightly until it's safe to handle. Unwrap the leaves. Using tongs and a sharp knife, carefully separate the different cuts of meat: cachete (cheek), ojo (eye), lengua (tongue), and any other edible parts like sesos (brains) if present and desired. Discard bones and excess fat. Finely chop or shred each type of meat separately. Some prefer to leave the cheek meat in larger, tender pieces.

   ⏱️ 30 minutes
4. 4

   Warm tortillas and assemble tacos: Heat a comal or skillet over medium-high heat. Warm the corn tortillas for about 30-60 seconds per side until pliable and lightly golden. Place a portion of your chosen meat (cachete, lengua, ojo, etc.) onto a warm tortilla. Garnish generously with finely chopped cilantro and onion. Serve immediately with lime wedges and your favorite salsa.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Each part of the beef head offers a unique texture and flavor profile. Cachete (cheek) is prized for its rich, fatty tenderness. Lengua (tongue) is incredibly tender and mild. Ojo (eye) has a gelatinous texture and rich flavor. Sesos (brains) are soft and creamy if you're adventurous.
• ✓Cachete (cheek) is generally the most popular and sought-after cut due to its luxurious texture.
• ✓When ordering at a taquería, asking for 'surtido' means you'll receive a mix of different head meat cuts on your tacos.

🔄 Variations

• Serve each cut of meat as a distinct taco (e.g., Tacos de Cachete, Tacos de Lengua).
• Offer a 'plato combinado' (mixed plate) with small portions of each meat type served alongside tortillas and garnishes.

🥗 Nutrition

Per serving