Tacos de Cabeza
Tacos de Cabeza is a traditional Mexican dish made with tender, slow-cooked beef head meat packed with rich flavors, served with warm corn tortillas and garnished with fresh toppings.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 18g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
4 hr Cook
4 hr 30 min Total
12 Tacos
Ingredients
- 2 lbs beef head meat, cleaned
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 12 corn tortillas
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
- 2 radishes, thinly sliced
- Salsa of choice (optional)
Instructions
- Rinse the beef head meat under cold water to remove any debris or impurities. Pat it dry with paper towels.
- In a large pot, add the beef head meat, onion, garlic, bay leaves, black peppercorns, and salt. Cover with water until the meat is fully submerged.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 3.5 to 4 hours. The meat should be extremely tender and easy to shred with a fork.
- Once done, remove the meat from the broth and let it cool slightly. Shred the meat using a fork or your hands.
- Heat a non-stick skillet or a griddle over medium heat and warm the corn tortillas until soft and easy to fold, about 1 minute on each side.
- Assemble the tacos by placing a generous amount of the shredded beef on each tortilla. Top with chopped cilantro, a squeeze of lime, sliced radishes, and salsa if desired.
