Barbacoa

1 cabeza (beef head)
4 onions, quartered
3 heads garlic, separated
2 bunches cilantro, separated
corn or flour tortillas
2 heads of cabbage (for wrapping)
salt to taste

Clean the cabeza, removing the ears. Remove the tongue. In Mexico the head would be wrapped in large banana leaves, here I use cabbage leaves, which gives a great flavor. Wrap the cabeza, with the onions, garlic, and cilantro. Once wrapped in cabbage, wrap in 3 layers of burlap.

Dig a hole about 3 feet wide and at least 2 feet deep. Line the bottom of the hole with large rocks, about the size of a softball. Build a large fire in the pit. Allow the fire to burn down to coals. The hole should be about 1/3 full of coals when done.

Add another layer of large rocks on top of the coals. Cover the rocks with 1 to 2 inches of dirt. Cover the dirt with 1 layer of wet burlap sacks, (don’t go overboard with wetting the bags, soak then squeeze so they are just moist.) Place the cabeza in the center, cover with 2 more layers of moist burlap sacks, then cover with at least 6 inches of dirt. Build another large fire on the dirt mound, let it burn rapidly down to coals, and keep the coals going for at least 4 to 5 hours, add more wood if necessary. Use a good wood like oak, which is best, mesquite or hickory.

Dig up the cabeza, discard the burlap and cabbage leaves, shred the meat from the bone into a large bowl, cover to keep the Barbacoa moist. Serve with tortillas, diced onions, salsa, pico de gallo, peppers, and guacamole. Good luck, and a last note, making Barbacoa this way is an art.

Ok now a confession, I have never done this myself, I have seen it done several times, I’ve even helped. But when I make Barbacoa I make it in the oven. He is the recipe I use.

Using the above ingredients, place all the ingredients in a large turkey roasting bag, being sure to wrap the cabeza with the cabbage leaves, and cut a slit in the top of the bag.

Put in a baking dish in the bottom rack of oven, put a another bowl filled with water, (at least half a gallon) in the oven, set at 200 degrees and cook for 5 hours. While the cabeza is cooking, put the tongue in a large pan cover with water bring to a boil, then cover and simmer on the stovetop for 3 hours, when done peel the tongue and shred or slice the meat, serve with the Barbacoa. When done, shred the meat from the cabeza as above, and serve with tortillas, diced onions, salsa, pico de gallo, peppers, and guacamole.