Cabeza de res — whole beef head wrapped in agave leaves and slow-cooked in an underground pit — is one of the most ancient preparations in Mexican cuisine, with pre-Columbian roots.
Serves 8–10 peoplePrep 30 minCook 8 hr
Ingredients & method
Ingredients
Half beef head (or 1.5 kg cheeks, tongue, and jowl combined)
4 dried guajillo chillies, seeded and soaked
3 dried ancho chillies, seeded and soaked
6 garlic cloves
1 tsp cumin
1 tsp dried oregano
1 tsp black pepper
2 tsp coarse salt
Juice of 2 limes
Corn tortillas, white onion, coriander, lime, salsa roja to serve
Method
1Blend soaked chillies with garlic, cumin, oregano, pepper, salt, and lime juice to a smooth paste.
2Rub the paste all over the beef. Wrap tightly in several layers of foil or banana leaves.
3Place on a rack in a roasting pan. Add 300 ml water to the pan. Cover the pan tightly with two layers of heavy foil.
4Cook at 140 °C for 7–8 hours until the meat pulls effortlessly from the bones.
5Shred the meat including the cheeks, tongue (peeled), and any soft bits. Season. Serve in warm tortillas with onion, coriander, lime, and salsa roja.
Useful gear for this recipe
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.