Tacos de Cabeza is a traditional Mexican dish that features tender, slow-cooked beef head meat (typically cheek or tongue) served in warm tortillas. The meat is succulent and flavorful, often seasoned with simple spices to let its natural taste shine. Topped with fresh garnishes like salsa verde, cilantro, and diced onions, these tacos are a beloved street food known for their rich, melt-in-your-mouth texture and vibrant flavors.
Ingredients (Serves 4-6)
For the Cabeza (Beef Head Meat):
- 2-3 lbs beef head (cheek or tongue, often available at butcher shops or Latin markets)
- 1 medium onion, quartered
- 4-5 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds (optional)
- 8 cups water (or enough to cover the meat)
For the Salsa Verde:
- 6 tomatillos, husked and rinsed
- 2-3 serrano peppers (adjust for heat preference)
- 1 small white onion, quartered
- 2 garlic cloves
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- 1/4 cup water (for blending)
For Assembly:
- 12-16 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- Lime wedges (for serving)
Step-by-Step Recipe
Step 1: Prepare the Beef Head Meat
- Clean the Meat: Rinse the beef head (cheek or tongue) thoroughly under cold water. If using tongue, you may need to scrub the surface to remove any residue. Pat dry with paper towels.
- Set Up the Pot: Place the beef head in a large pot or Dutch oven. Add the quartered onion, garlic cloves, bay leaves, salt, black peppercorns, oregano, and cumin seeds (if using).
- Add Water and Simmer: Pour in enough water to cover the meat (about 8 cups). Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface during the first 15-20 minutes.
- Slow Cook the Meat: Cover the pot and let the meat simmer for 3-4 hours (or longer for tongue, up to 5 hours), until it’s tender and easily pulls apart with a fork. Check occasionally to ensure the water doesn’t evaporate completely—add more if needed.
- Cool and Shred: Once tender, remove the meat from the pot and let it cool slightly. If using tongue, peel off the outer skin (it should come off easily after cooking). Shred or chop the meat into small, bite-sized pieces. Strain the cooking broth and set aside for later use (it’s great for adding flavor to the meat or as a base for other dishes).
Step 2: Make the Salsa Verde
- Roast the Ingredients: Preheat a skillet or comal over medium heat. Place the tomatillos, serrano peppers, onion quarters, and garlic cloves on the skillet. Roast for 5-7 minutes, turning occasionally, until charred and softened. The tomatillos should be soft and slightly blackened.
- Blend the Salsa: Transfer the roasted ingredients to a blender. Add the cilantro, lime juice, and a pinch of salt. Blend until smooth, adding 1/4 cup of water (or more) to reach your desired consistency. Taste and adjust salt or lime juice as needed.
- Cool the Salsa: Pour the salsa into a bowl and let it cool to room temperature. You can refrigerate it if making ahead.
Step 3: Prepare the Garnishes
- Dice the Onion: Finely dice the small white onion and place it in a small bowl.
- Chop the Cilantro: Roughly chop the fresh cilantro and set it aside in another small bowl.
- Prepare Lime Wedges: Cut limes into wedges for serving.
Step 4: Warm the Tortillas
- Heat the Tortillas: Preheat a skillet or comal over medium heat. Warm the corn tortillas for 30-45 seconds on each side until soft and pliable. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
Step 5: Assemble the Tacos
- Reheat the Meat: In a skillet over medium heat, add a small amount of the reserved broth (or a splash of water) and the shredded beef head meat. Heat through for 3-5 minutes, stirring occasionally, until warm. This step keeps the meat moist.
- Build the Tacos: Place a small portion of the warm meat (about 2-3 tablespoons) in the center of each tortilla. Drizzle with a light spoonful of salsa verde (be sparing so the meat remains visible). Sprinkle with diced onions and chopped cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Tips for Success
- Meat Texture: If the meat isn’t tender enough after 4 hours, continue cooking until it easily shreds. Slow cooking is key for the best texture.
- Salsa Verde Heat: Adjust the number of serrano peppers to control the spice level. For a milder salsa, remove the seeds and veins from the peppers before roasting.
- Tortilla Tip: If you have a gas stove, you can warm the tortillas directly over an open flame for a slightly charred flavor—just a few seconds per side.
- Make Ahead: The beef head can be cooked a day in advance and reheated when ready to serve. The salsa verde also keeps well in the fridge for up to 3 days.
Serving Suggestion
Serve Tacos de Cabeza with a side of Mexican rice or a simple cucumber and radish salad for a refreshing contrast. A cold agua fresca or a light Mexican beer pairs wonderfully with the rich flavors of the tacos.
Enjoy your homemade Tacos de Cabeza!
