Empty My Fridge
How to make The Best Real Mexican Tacos de Cabeza recipes
Ingredientes
- Corn tortilla
- Water 2.5 Litters
- Beef8 lb
- Garlic6
- Anaheim pepper2
- Caribe peppers2
- Onion · chopped1
- Bay leaf3–4
- Salt1 colher de sopa
- Mexican oregano1 colher de sopa
- Black pepper · ground2 colheres de chá
- Coriander seed · powder1 ½ colher de chá
- Clove · ground2 dentes
- Dried chili
- Salsa verde
- Cilantro
- Lime
Modo de preparo
- 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.
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