How to make The BEST REAL Mexican Tacos de Cabeza recipes | Tender Beef head tacos

Name: How to make The BEST REAL Mexican Tacos de Cabeza recipes | Tender Beef head tacos
Total time: 240 min
Ingredients: Corn tortilla; Water 2.5 Litters; 8 lb Beef; 6 Garlic; 2 Anaheim pepper; 2 Caribe peppers; 1 Onion, chopped; 3–4 Bay leaf; 1 tbsp Salt; 1 tbsp Mexican oregano; 2 tsp Black pepper, ground; 1 ½ tsp Coriander seed, powder; 2 cloves Clove, ground; Dried chili; Salsa verde; Cilantro; Lime

By Views on the Road · 240 min

Ingredients

Corn tortilla
Water 2.5 Litters
Beef8 lb
Garlic6
Anaheim pepper2
Caribe peppers2
Onion · chopped1
Bay leaf3–4
Salt1 tbsp
Mexican oregano1 tbsp
Black pepper · ground2 tsp
Coriander seed · powder1 ½ tsp
Clove · ground2 cloves
Dried chili
Salsa verde
Cilantro
Lime

Instructions

Put the beef cheek, beef lips, garlic, peppers, onion, bay leaves, salt, oregano, pepper, coriander, cloves and the 1/2 cup water into a large pot, add water to cover the meat fully (about 2.5 liters / 10 cups), and bring to a boil.
Lower the heat and simmer covered for 2 to 2 1/2 hours, checking after 1 1/2 hours and stirring.
Cook until the meat is fall-apart soft, then shred or chop it and serve in corn tortillas with salsa verde, chopped white onion, cilantro and lime.

Summarized from Views on the Road's video. Watch it for the details.

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Garlic Onion Beef Lime Tortilla Corn tortilla Salsa verde

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