Entree: Mexico – Sonora – Tacos de Cabeza (Corn tortillas filled with slow-cooked, shredded beef head meat served with traditional fresh toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 10 min

Total 4 hrs 20 min

Ingredients

- 1 whole beef head, cleaned and halved if possible, approx. 6 lb (2.7 kg)
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- 2 tsp (4 g) whole black peppercorns
- 1 tsp (2 g) dried Mexican oregano (optional)
- 1 tsp (2 g) ground cumin (optional)
- 12 small corn tortillas (6-inch)
- 1 cup (150 g) finely chopped white onion for topping
- 1/2 cup (15 g) chopped fresh cilantro
- 4 limes, cut into wedges
- Salt and freshly ground black pepper for seasoning
- Optional salsa roja: 4 roma tomatoes (about 10 oz / 300 g), 1–2 jalapeños, 1/4 cup (40 g) chopped onion, 1 tsp (5 g) kosher salt, squeeze of lime

Instructions

1. Preheat oven to 325°F (160°C) if roasting, or prepare a large heavy pot if simmering. Rinse the beef head and pat dry. Place the head in a large roasting pan or pot with halved onion, garlic cloves, bay leaves, peppercorns, oregano, cumin, and 1 tbsp (15 g) salt. Add just enough water to come about 1/2 inch (1 cm) up the sides if braising; if roasting, drizzle with 1 tbsp (15 ml) lard or oil and cover tightly with foil.
2. For braising: simmer gently on the stovetop or in a 325°F (160°C) oven, partially covered, for 3–4 hours until the meat is tender and falling from the bone. For roasting: roast covered for 3–4 hours until very tender, adding 1/2 cup (120 ml) water if pan becomes dry. Skim fat as needed.
3. Remove the head from the pan and let cool slightly. Using tongs and forks, pick or slice away the meat (cheeks, tongue, jowls, and other edible portions) and discard bones, eyes, and non-edible bits. Chop or shred the meat into bite-sized pieces and season with additional salt and pepper to taste.
4. Optional crisping: heat 1 tbsp (15 ml) lard or oil in a skillet over medium-high heat and sear the shredded meat in batches until edges are crisped and browned, 3–5 minutes. This is traditional for tacos de cabeza dorados.
5. Warm the corn tortillas on a dry skillet or comal until pliable and lightly charred. Assemble tacos by topping each tortilla with 1–2 heaping tablespoons (or more to taste) of the shredded cabeza meat, a sprinkle of chopped onion, cilantro, a squeeze of lime, and salsa roja or your preferred hot sauce.
6. Serve immediately with additional lime wedges and salsa at the table.