Jharkhandi-style Tacos de Cabeza

Ingredients

In this Jharkhandi adaptation of Tacos de Cabeza, we incorporate the vibrant flavors of Jharkhandi cuisine. The original Mexican dish is typically made with beef head meat, but in this version, we use locally sourced goat head meat, which adds a unique and robust flavor. Additionally, we infuse the meat with Jharkhandi spices such as turmeric, cumin, and mustard seeds, giving it a distinct taste that reflects the culinary traditions of the region. We alse have the original recipe for Tacos de cabeza, so you can check it out.

• 500g (1.1 lb) goat head meat 500g (1.1 lb) goat head meat
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 8 small tortillas 8 small tortillas
• 1 cup shredded lettuce 1 cup shredded lettuce
• 1 cup chopped tomatoes 1 cup chopped tomatoes
• 1 cup chopped onions 1 cup chopped onions
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the goat head meat to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, mustard seeds, red chili powder, and salt. Sprinkle this spice mixture over the meat and stir well to coat.
4. 4.
   Pour enough water into the pot to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and easily falls apart.
5. 5.
   Remove the meat from the pot and shred it using two forks.
6. 6.
   Warm the tortillas in a dry skillet over medium heat until pliable.
7. 7.
   To assemble the tacos, place a spoonful of the shredded meat onto each tortilla. Top with shredded lettuce, chopped tomatoes, chopped onions, and garnish with fresh cilantro leaves.
8. 8.
   Serve the Jharkhandi-style Tacos de Cabeza with lime wedges on the side.

Treat your ingredients with care...

• Goat head meat — Make sure to remove any excess fat and clean the meat thoroughly before cooking.
• Mustard seeds — Toast the mustard seeds in a dry skillet before grinding them to enhance their flavor.

Tips & Tricks

• If you prefer spicier tacos, increase the amount of red chili powder according to your taste.
• For added freshness, squeeze some lime juice over the assembled tacos before serving.
• You can also serve these tacos with a side of Jharkhandi-style chutneys for extra flavor.

Serving advice

Serve the Jharkhandi-style Tacos de Cabeza as a main course for lunch or dinner. Accompany them with a side of Jharkhandi-style chutneys and a refreshing salad.

Presentation advice

Arrange the tacos on a platter, garnish with fresh cilantro leaves, and serve with lime wedges on the side. The vibrant colors of the vegetables and the aromatic spices will make the dish visually appealing.