Photograph of the finished Tacos de cabeza

Mexico · Taco thịt đầu bò hấp Tacos de cabeza

Tacos de cabeza

4 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tongue Beef tongue 2.2 lb
  • Photograph of Beef omasum tripe Beef omasum tripe 1.3 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Onion Onion 2
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Lime Lime 8
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.6 oz
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Soak beef tongue and tripe in cold salt water for 1 hour, then blanch for 10 minutes and rinse thoroughly.
  2. 2 Arrange the meat in a steamer with water at the bottom, then cover the top tightly with aluminum foil.
  3. 3 This dish is steamed, not boiled, so the steam keeps the meat tender without being bland.
  4. 4 Steam the beef tongue for 3 hours and 30 minutes, then peel off the rough skin while the meat is still hot.
  5. 5 Cut the meat into small cubes and mix with salt and a little steaming water.
  6. 6 Roast dried chilies and grind them with garlic and oregano to make a sauce; arrange the meat on a tortilla with onions, cilantro, and lime.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 4: steam under high pressure for 70 minutes, then release the pressure naturally; the beef tongue skin can still be peeled off while still hot.

Start cooking