질문하기
Slow-steamed beef head meat served on tortillas with cilantro, onion, and spicy salsa. These protein-rich, carnivore-favorite tacos showcase the nose-to-tail tradition of Mexican street food.
Rinse beef head meat thoroughly and pat dry; generously season all sides with salt, pepper, and oregano.
Place meat, bay leaves, and crushed garlic in a heavy steamer or large pot set with a rack. Pour in enough water to just reach the rack bottom without submerging the meat.
Cover tightly and steam the meat over low heat for 4–6 hours, checking occasionally and replenishing water as needed to maintain steam and prevent burning.
When meat is fork-tender, carefully remove from pot, discard bay leaves, and shred or roughly chop all edible pieces while hot.
Warm tortillas on a dry skillet until pliable, then fold with shredded meat. Top each with diced onion, chopped cilantro, and a spoonful of spicy red salsa just before serving.
