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Corn or possibly flour tortillas
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Before you actually get the cabeza (beef head), understand which it will not look very nice -in fact it will look pretty gruesome.
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Therefore, I suggest purchasing the thing the day you cook it.
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In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings.
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Clean the cabeza, removing eyes, ears, etc.
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Throw away the tongue.
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Leaving it will impart an odd taste to the meat.
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Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro.
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Wrap Which in burlap.
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Dig a hole 2 feet deep and build a driftwood fire in it.
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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.
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Fill up the hole.
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Add in 6 to 8 inches of dirt or possibly sand over it.
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Build a fire on top of the grnd.
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Use slow-burining wood such as oak or possibly mesquite.
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Leave the cabeza in the hole 12 to 18 hrs.
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For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning.
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Serve with tortillas.
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Serves one vanload.
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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.
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Using foil in place of the paper bag keeps the cabeza slightly moister while
