| Barbacoa de Cabeza ~ Barbecue Beefhead. Can't make a fire in your back yard?... or I don't want to go through the hassle....alternate recipe below . Barbecued beef head - A tradition along the Rio Grande, and in many Texas towns. Camping out, try this Mexican version of a Hawaiian Luau. In San Antonio menudo is a favorite on Sunday. Another favorite traditionally eaten on Sunday mornings is barbacoa. Many places sell barbacoa because the recipe takes a lot of preparation as well as cooking time. 1 cabeza (beef head) 4 onions, quartered 3 heads garlic, separated 2 bunches cilantro, separated corn or flour tortillas 2 heads of cabbage (for wrapping) salt to taste Getting started: Clean the cabeza (beef head), removing eyes, ears, etc. Remove and save the tongue for other recipes. To leave the tongue gives the barbacoa an odd taste. In Mexico the head would be wrapped in large banana leaves. Here in the United States some use a paper sack. I've used cabbage leaves and find the flavor to be enhanced. Wrap the beefhead, onions, garlic, and cilantro. Once wrapped in cabbage, wrap everything in a burlap bag. (at least 3 layers) 1. Dig a hole about 3 feet wide and at least 2 feet deep. Line the bottom of the hole with porous rocks. (a little larger than a softball) I use porous rounded river-rock. 2. In it, build a fire. (this will take quite a bit of firewood) 3. Allow to burn until the fire goes out and all that is remaining are coals. the hole should be about 1/3 full of coals. From here you will have to work quickly. 4. On top of the coals, line the hole with at least 1 layer of large rocks (a little larger than a softball) 5. Cover the rocks with a 1½ to 2-inch layer of dirt. Cover the dirt with 1 layer of moistened burlap sacks. 6. Place the cabeza (beefhead) in the center, cover with 2 more layers of burlap sacks follow this with more dirt. Cover the hole completely and mound the dirt up about 6 inches. 7. Build another fire on the dirt mound, maintaining coals for about 4 to 5 hours. Remove the cabeza: 1. Dig up the cabeza ( beefhead) 2. Discard the burlap and cabbage leaves, reserving the drippings. 3. Remove and shred the meat from the cabeza. This is best done with your hands. Meat should be quite moist, add drippings as required. Serve with tortillas and avocado. Allow each individual to salt to taste. Oven Barbacoa So you can't build a fire in the back yard, but would like barbacoa anyway. Here is a method that works extremely well. Many Americans (including Hispanics) are turned off on the idea of eating beefhead. Instead of using cabeza (beefhead) substitute with eye of round or brisket or any beef roast. 1. Using ingredients above, place all ingredients in a large baking bag. The type used for roasting a large turkey. 2. Place on baking dish in the bottom rack of oven set at 200o for 5 hours. Also place a heatproof container with water in the oven. (Idea is to bake for a long period of time without drying out the meat.) 3. Reserve drippings, shred the meat from the cabeza ( or roast). This is best done with your hands. Meat should be quite moist, add reserved drippings as needed. Serve with tortillas and avocado. Allow each individual to salt to taste. |
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