Lynn's
Bar-b-q head
1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro corn or flour tortillas
. In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings. Clean the cabeza, removing eyes, ears, etc. Discard the tongue.
Leaving it will impart an odd taste to the meat. 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-burining
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 Serve With Cullen's
Picante SauceSC16
Every adult needs a child to teach; it's the way adults learn.
- Frank A. Clark