Cabeza Tacos
Slow-cooked beef head meat becomes impossibly tender and flavorful—a traditional Mexican favorite that tastes far more complex than its simple ingredient list suggests.
- Total time
- 180 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
- 3 lb beef head (cheek, tongue, or mixed), cut into 3-inch chunks
- 1 whole yellow onion, halved
- 6 whole garlic cloves, smashed
- 3 whole dried guajillo or ancho chiles, stems and seeds removed
- 2 tsp salt
- 12 whole corn tortillas, for serving
Instructions
- 1
Place the beef chunks in a large pot and cover with cold water by 2 inches—this draws out impurities so the broth stays clear and clean-tasting.
- 2
Bring the water to a boil over high heat, then immediately drain the beef in a colander and rinse each piece under cold running water until the water runs clear.
- 3
Rinse out the pot, then return the cleaned beef to it and add enough fresh cold water to cover by 2 inches.
- 4
Place the onion halves and smashed garlic cloves directly into the pot with the beef and water.
- 5
Bring to a boil over high heat, then reduce to medium-low so only small bubbles gently roll to the surface every 2 seconds.
- 6
Simmer uncovered for 2.5 to 3 hours, stirring once every 30 minutes, until the meat shreds easily with a fork.
- 7
While the meat cooks, place the dried chiles in a small bowl and pour 1 cup of hot water over them; let them soak for 15 minutes until soft.
- 8
Transfer the softened chiles to a blender with 0.5 cup of their soaking water and blend on high until completely smooth, about 1 minute.
- 9
Strain the chile puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove seeds and pulp; discard solids.
- 10
When the beef is fall-apart tender, remove and discard the onion and garlic, then stir in the chile puree and 2 tsp salt.
- 11
Simmer for 5 more minutes, stirring once per minute, so the flavors marry and the chile powder loses any raw edge.
- 12
Using two forks, shred any larger pieces of beef directly in the pot into bite-sized strands.
- 13
Warm the corn tortillas in a dry skillet over medium heat for 10 seconds per side until pliable and fragrant.
- 14
Spoon the shredded beef and its rich chile broth into each warm tortilla and serve immediately.
Tools you’ll need
- large pot with lid
- colander
- small bowl
- blender
- fine-mesh sieve
- wooden spoon
- two forks
- 12-inch dry skillet
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