Tacos de Cabeza (Mexican Pork-Head Tacos)

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

1. 1Place the head in a deep stockpot. Cover with cold water (about 5 litres). Add the onions, garlic, bay, salt, peppercorns, and oregano.
2. 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.
3. 3Lift the head onto a tray and let it cool until you can handle it.
4. 4Pull the meat from the cheeks, the tongue (peel off the outer skin), the snout, and the ears. Chop coarsely and season with salt.
5. 5If you want crisp edges, sear the chopped meat in a hot dry pan for 4 minutes — Mexicans call this maciza-style.
6. 6Warm the tortillas over a flame. Pile in the meat, top with onion, cilantro, lime, and salsa. Eat immediately.