$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Mexican-style pig head braised whole in an aromatic stock for hours, then pulled apart for tacos — cheek, ear, and tongue, each with their own texture. Topped with onion, cilantro, and salsa verde.
Serves 10 to 12Prep 30 minCook 4 hr
What to ask for
This recipe calls for Cabeza de cerdo. Can't get it where you are?
Ingredients & method
Ingredients
- 1 whole pig head (3 to 4 kg), or large pork-cheek and tongue pieces
- 2 onions, halved
- 1 head garlic, halved across
- 4 bay leaves
- 2 tablespoons coarse salt
- 1 tablespoon black peppercorns
- 2 tablespoons Mexican oregano
- —
- To serve:
- Warm corn tortillas (3 per taco)
- 1 white onion, finely diced
- 1 large bunch cilantro, chopped
- Lime wedges
- Salsa verde and salsa roja
Method
- 1Place the head in a deep stockpot. Cover with cold water (about 5 litres). Add the onions, garlic, bay, salt, peppercorns, and oregano.
- 2Bring slowly to a simmer. Skim any scum. Cover and cook at the gentlest simmer for 3.5 to 4 hours, until the meat slides off the bone.
- 3Lift the head onto a tray and let it cool until you can handle it.
- 4Pull the meat from the cheeks, the tongue (peel off the outer skin), the snout, and the ears. Chop coarsely and season with salt.
- 5If you want crisp edges, sear the chopped meat in a hot dry pan for 4 minutes — Mexicans call this maciza-style.
- 6Warm the tortillas over a flame. Pile in the meat, top with onion, cilantro, lime, and salsa. Eat immediately.
Cook this well
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Chef's tip
Save the broth — strain and freeze. It's the best base for posole or any Mexican stew.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.