Barbacoa de Cabeza

Before you actually get the cabeza (beef head), understand that it won’t look very nice -in fact it will look pretty gruesome. Therefore, I suggest purchasing the thing the day you cook it.
In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings.

Ingredients:

1 cabeza, beef head
4 large Texas yellow onions
3 heads garlic
2 bunches cilantro
salt
pepper
corn or flour tortillas
Pico de gallo and your favorite salsa(s)

Procedure:

Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it will impart an odd taste to the meat. Sprinkle salt and pepper over the whole cabeza. Wrap the cabeza in a paper sack,along with onions, garlic, and cilantro. Wrap that in burlap. Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt or sand over it. Build a fire on top of the ground. Use slow-burning wood such as oak or mesquite. Leave the cabeza in the hole 12 to 18 hours. For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. Serve with tortillas. If your spouse objects to the digging the hole in the backyard, then wrap the cabeza in foil and bake it in an oven or over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moisten while cooking.
If you cannot get a fresh cabeza, use a large chuck roast (10-12 lbs.) nd follow the same directions. Not as ‘tasty’, but a good substitute and less work to prepare.