Barbacoa De Cabeza

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Title: Barbacoa De Cabeza
Yield: 1 Van load
Categories: Beef, Mexican


1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro

corn or flour tortillas

Before you actually get the cabeza (beef head), understand that it won't
look very nice -in fact it will look pretty gruesome. Therefore, I suggest
purchasing the thing the day you cook it.

In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.

Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it
will impart an odd taste to the meat. Wrap the cabeza in a paper sack,
along with onions, garlic, and cilantro. Wrap THAT in burlap.

Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the
fire goes to coals, then cover them with ashes, followed by the cabeza,
then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8
inches of dirt or sand over it. Build a fire on top of the ground. Use
slow-burining wood such as oak or mesquite.

Leave the cabeza in the hole 12 to 18 hours. For example, if you begin
cooking it at 4:00 p.m., it should be ready by the next morning. Serve with

Serves one vanload.

If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in
foil and bakinng it in an oven or over a charcoal grill. Using foil in
place of the paper bag keeps the cabeza slightly moister while

Posted to MM-Recipes Digest V3 #271

Date: Thu, 03 Oct 1996 19:31:11 -0700

From: jessann doe