Tacos de Cabeza con Salsa Verde (Head Tacos with Green Sauce)

Ingredients

• 1 beef or pork head (about 4-5 pounds) (1.8-2.3 kg) 1 beef or pork head (about 4-5 pounds) (1.8-2.3 kg)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 16 small corn tortillas 16 small corn tortillas
• For the salsa verde: For the salsa verde:
• 8 tomatillos, husked and rinsed 8 tomatillos, husked and rinsed
• 1 jalapeño pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/4 cup chopped onion 1/4 cup chopped onion
• 2 tablespoons lime juice (30 ml) 2 tablespoons lime juice (30 ml)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the beef or pork head and cook for about 3 hours until the meat is tender and easily falls off the bone.
2. 2.
   Remove the head from the pot and let it cool slightly. Once cool enough to handle, shred the meat, discarding any bones, skin, or excess fat.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
4. 4.
   Add the shredded meat to the skillet along with bay leaves, dried oregano, ground cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   For the salsa verde, place the tomatillos, jalapeño pepper, cilantro, chopped onion, lime juice, and salt in a blender or food processor. Blend until smooth.
6. 6.
   Warm the corn tortillas in a dry skillet or over an open flame until pliable.
7. 7.
   To assemble the tacos, place a spoonful of the shredded meat onto each tortilla. Top with a generous drizzle of salsa verde.
8. 8.
   Serve the Tacos de Cabeza con Salsa Verde with additional lime wedges and garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Tomatillos — Choose tomatillos that are firm and bright green. Remove the husks and rinse them thoroughly before using.
• Corn tortillas — To warm the tortillas, you can either heat them in a dry skillet for a few seconds on each side or lightly char them over an open flame.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeño pepper when making the salsa verde.
• If you prefer a milder flavor, you can remove the seeds and ribs from the jalapeño pepper before adding it to the salsa verde.
• Serve the tacos with a side of pickled onions and sliced radishes for added crunch and tanginess.
• If you can't find tomatillos, you can substitute them with green tomatoes.
• To save time, you can use a slow cooker to cook the meat overnight on low heat.

Serving advice

Serve the Tacos de Cabeza con Salsa Verde with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the tacos on a platter, garnishing them with fresh cilantro leaves and lime wedges. Drizzle some extra salsa verde over the top for an appetizing presentation.