TACOS DE CABEZA RECIPES

Steps:

• In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool. Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate). Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.
• The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour.
• Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.
• Combine all of the ingredients for the salsa in a blender or food processor and puree.
• Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip. Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.
• To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef. Garnish with onions and cilantro.
• Eat many.

Steps:

• 1 Cabeza, beef head 4 Onions 3heads garlic 2 bn Cilantro corn or flour tortillas Before you actually get the cabeza (beef head), understand that it won't look very nice -in fact it will look pretty gruesome. Therefore, I suggest purchasing the thing the day you cook it. In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings. Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it will impart an odd taste to the meat. Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro. Wrap THAT in burlap. Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt or sand over it. Build a fire on top of the ground. Use slow-burining wood such as oak or mesquite. Leave the cabeza in the hole 12 to 18 hours. For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. Serve with tortillas. Serves one vanload. If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in foil and bakinng it in an oven or over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moister while