How to Make Authentic Beef Cabeza Tacos with Zesty Onion and Cilantro

Simple Summary

Beef Cabeza Tacos are a rich and flavorful Mexican street food classic, featuring tender, slow-cooked beef cheek meat topped with fresh onions and cilantro in warm corn tortillas.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 3-4 hours
• Total Time: 4-4.5 hours
• Servings: 8 (2 tacos per serving)
• Difficulty: Intermediate

Ingredients

• 3 lbs beef cheek meat (cabeza)
• 2 tbsp vegetable oil
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tbsp cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 4 cups beef broth
• 16 small corn tortillas
• 1 cup finely diced white onion
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Salsa of choice (optional)

Instructions

1. Trim any excess fat from the beef cheek meat and cut into 2-inch chunks.

2. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the beef chunks and brown on all sides, about 5-7 minutes.

3. Add the quartered onion, garlic cloves, bay leaves, cumin, oregano, salt, and pepper to the pot. Pour in the beef broth, ensuring the meat is mostly covered.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is very tender and easily shreds with a fork.

5. Remove the meat from the cooking liquid and shred it using two forks. Discard the bay leaves and any large onion pieces.

6. Strain the cooking liquid and return 1 cup of it to the shredded meat, mixing well to keep it moist.

7. Warm the corn tortillas on a griddle or in a dry skillet over medium heat, about 30 seconds per side.

8. To assemble tacos, place a generous portion of the shredded beef on each tortilla. Top with diced onion and chopped cilantro.

9. Serve immediately with lime wedges and optional salsa on the side.

Chef's Notes

• For extra flavor, you can add a cinnamon stick or a couple of dried chiles to the cooking liquid.
• If you can't find beef cheek meat, substitute with chuck roast for a similar texture.
• The meat can be cooked in a slow cooker on low for 8-10 hours instead of on the stovetop.
• Leftover meat can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a spicier version, add diced jalapeños or a spicy salsa to the taco toppings.

Nutritional Info

Per serving (2 tacos): Approximately 420 calories, 35g protein, 25g carbohydrates, 22g fat. Beef cabeza is rich in iron and B vitamins, while the fresh toppings provide vitamin C and antioxidants.

Serving Suggestions

Serve these tacos with traditional Mexican sides like refried beans, Mexican rice, or a simple cabbage slaw. For drinks, pair with a cold Mexican beer, horchata, or fresh lime margaritas. Present the tacos on a colorful platter with small bowls of additional toppings like pickled jalapeños, radishes, and various salsas to allow guests to customize their tacos.