Receta Barbacoa De Cabeza
by Global Cookbook

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Ingredientes

Corn or possibly flour tortillas
Before you actually get the cabeza (beef head), understand which it will not 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. Throw away 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 Which in burlap.
Dig a hole 2 feet deep and build a driftwood fire in it. Wait till the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or possibly sand. Fill up the hole. Add in 6 to 8 inches of dirt or possibly sand over it. Build a fire on top of the grnd. Use slow-burining wood such as oak or possibly mesquite.
Leave the cabeza in the hole 12 to 18 hrs. For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. Serve with tortillas.
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 possibly over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moister while