Authentic Cabeza Tacos, featuring tender, flavorful beef cheek slow-cooked to perfection, then served simply with chopped onion and cilantro on warm corn tortillas. Forget fancy, this is about the real deal. The kind of taco that hits you right in the soul.
Cabeza, meaning "head" in Spanish, refers to the beef cheek, which when cooked properly, becomes incredibly tender and flavorful. This recipe focuses on highlighting the natural richness of the beef, complementing it with the bright, fresh flavors of onion and cilantro. One time, a friend told me they were nervous to try cabeza. Now, it's their go-to taco order. It's that good!
If you've never had cabeza tacos before, prepare for a delightful surprise. The slow-cooking process renders the beef incredibly succulent, with a melt-in-your-mouth texture that's unlike anything else. Paired with the sharpness of onion and the herbaceousness of cilantro, these tacos are a symphony of flavors and textures. I know some folks are intimidated by cooking different cuts of meat, but trust me, you can do it!
Required Equipments
- Large Pot
- Skillet
- Cutting Board
- Chef's Knife
- Tongs
- Tortilla Warmer
Cabeza Tacos with Onion and Cilantro: Frequently Asked Questions
Cabeza Tacos with Onion and Cilantro
Savor the authentic taste of Cabeza Tacos: tender beef cheek slow-cooked, then served with fresh onion and cilantro in warm corn tortillas. A simple, flavorful, and truly satisfying taco experience.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 210 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Beef Cheeks: Rinse the beef cheeks under cold water and pat them dry with paper towels. Trim off any excess fat or silver skin. Season generously with salt and pepper. This step is *crucial*! Don't skimp on the seasoning.
- Sear the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cheeks on all sides until deeply browned. This will take about 3-4 minutes per side. Searing adds so much flavor, dont skip.
- Sauté Aromatics: Remove the beef cheeks from the pot and set aside. Add the chopped onion and garlic to the pot and sauté until softened and translucent, about 5-7 minutes. Don't let the garlic burn!
- Add Liquids: Pour in the beef broth and add the lime juice. Scrape the bottom of the pot to deglaze, lifting any browned bits that have stuck to the bottom. These browned bits are flavor bombs, so get them all!
- Braise the Beef: Return the beef cheeks to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 3-4 hours, or until the beef is fork-tender. You'll know it's ready when it practically falls apart with a gentle nudge.
- Shred the Beef: Remove the beef cheeks from the pot and let them cool slightly. Once cool enough to handle, shred the beef with two forks. Discard any tough pieces of connective tissue. Be careful! The beef will be very hot.
- Prepare Onion and Cilantro: While the beef is braising, finely chop the white onion and cilantro. Mix them together in a small bowl. Simple, but essential.
- Warm the Tortillas: Warm the corn tortillas in a tortilla warmer, dry skillet, or microwave. Keep them warm until ready to serve. Warm tortillas are a game changer.
- Assemble the Tacos: Place a generous amount of shredded beef onto each tortilla. Top with the chopped onion and cilantro mixture. Add a squeeze of lime juice, if desired. Feel free to get creative with your toppings!
- Serve: Serve the cabeza tacos immediately and enjoy! These are best enjoyed hot and fresh.
📝 Notes
- For extra flavor, add a pinch of cumin or oregano to the braising liquid.
- Serve with your favorite salsa or hot sauce for an extra kick.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 18 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 50mg
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