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
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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.
Chef's tip
The consomé (cooking liquid) is the bonus — strain it, skim the fat, and serve as a soup alongside the tacos with diced onion and lime.