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Ingredientes
Direcciones
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 171 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 629mg | 18% |
| Total Carbs 39.71g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 16.9g | 11% |
| Protein 4.93g | 8% |
