| 1 | Corn or flour tortillas before you actually get the cabeza (beef head), understand that it won"t look very nice -in fact it will look pretty gruesome. |
| 2 | Therefore, i suggest purchasing the thing the day you cook it. |
| 3 | In the rio grande valley, barbacoa de cabeza is traditionally eaten on sunday mornings. |
| 4 | Clean the cabeza, removing eyes, ears, etc. |
| 5 | Discard the tongue. |
| 6 | Leaving it will impart an odd taste to the meat. |
| 7 | Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro. |
| 8 | Wrap that in burlap. |
| 9 | Dig a hole 2 feet deep and build a driftwood fire in it. |
| 10 | 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. |
| 11 | Fill up the hole. |
| 12 | Add 6 to 8 inches of dirt or sand over it. |
| 13 | Build a fire on top of the ground. |
| 14 | Use slow-burining wood such as oak or mesquite. |
| 15 | Leave the cabeza in the hole 12 to 18 hours. |
| 16 | For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. |
| 17 | Serve with tortillas. |
| 18 | Serves one vanload. |
| 19 | If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in foil and bakinng it in an oven or over a charcoal grill. |
| 20 | Using foil in place of the paper bag keeps the cabeza slightly moister whil |
