Also called barbacoa de cabeza, this preparation of cooked cow's head and cheeks is a Texas tradition that uses an inexpensive cut of beef to create a decadent dish. Barbacoa is served all over Texas but is rarely made from the cheeks and head as in this recipe. In south Texas, traditional barbacoa de cabeza is often only for sale on weekends and holidays, owing to the time-consuming and labor-intensive process of barbecuing a whole head. The ancient Caribbean style calls for the head to be cooked in an underground wood-fired oven. This recipe delivers a tender meat filling which is commonly eaten in tortillas for a savory taco.
Recipe Servings: 3
Ingredients
- 1 cow head
- Salt, to taste
- Ground black pepper, to taste
- Cayenne pepper, to taste
- 2 bottles of beer
- Long banana leaves, as needed to wrap beef head
- 3 taco shells
- Toppings, as desired
Directions
- Season the cow's head with the salt, pepper and cayenne, sprinkling to cover thoroughly.
- Wrap the head in several layers of the banana leaves. Secure the wrap with kitchen twine.
- Line a pan with banana leaves.
- Pour the beer into the pan and then place the wrapped head in the beer.
- Cover the pan and secure with twine.
- Smoke for 24 hours.
- Removed the meat from the head, including peeling the skin from the tongue.
- Shred the meat with a fork and serve as filling in tacos.
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