Steamed beef tacos with cheek, tongue and more. The late-night taqueria tradition.
About this recipe
Beef head tacos are made with different cuts from the steamed beef head: cheek, tongue, eye, snout and brains. Each part has a different texture and flavour. They are served on sweetcorn tortillas with onion, coriander, green salsa and lime.
History & Origin
Beef head tacos are one of the most deep-rooted taqueria traditions of Mexico City and central Mexico. Their history goes back to colonial Mexico, when the less noble parts of the cow - the whole head - were food for the working classes, who discovered in slow steaming a method to transform these cuts into incredibly tender and flavourful meat. The beef head is cooked whole for hours in a large pot with aromatic herbs, creating steam that slowly penetrates every part: the cheek becomes succulent and gelatinous, the tongue acquires a firm yet tender texture, the snout is chewy with an intense flavour, the eye is a delicacy for connoisseurs, and the brains are creamy as butter. Beef-head taqueros are nocturnal figures of the city: they set up their stands at nightfall and serve until the early hours, by which time the head has had enough cooking time. The steam rising from the pot is mesmerising and aromatic, and the expert taqueros chop the meat to order with admirable dexterity. Tradition dictates ordering surtido to try a little of everything, or choosing your favourite cut. They are always served on sweetcorn tortillas with coriander, onion and green salsa, accompanied by the consomme left at the bottom of the pot, served in a small polystyrene cup.
Estimated cost
£19.00
Total cost
£2.38
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
22g
Protein
24g
Carbohydrates
16g
Fat
2g
Fibre
680mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash the split beef head very well. Remove any hair or impurities. Soak in water with vinegar for 30 minutes.
💡 If you cannot find a whole head, you can use beef cheek (carrillera) which is the most accessible cut in Europe.
- 2
Prepare the stock: in a very large pot place the head, cover with water, add whole onion, head of garlic, bay leaves, thyme, allspice, salt and guajillo chilli.
- 3
Bring to the boil and reduce to low heat. Cook covered for 3.5-4 hours until the meat falls easily from the bone.
💡 If using a pressure cooker, the time reduces to 1.5-2 hours.
- 4
Remove the head from the stock. Allow to cool slightly and separate the meat by cut: cheek, tongue (peeling it), snout.
- 5
Chop each type of meat into small pieces. Keep warm in a little of the stock.
- 6
Prepare the accompaniments: finely chop onion and coriander, cut limes into quarters, prepare green salsa.
- 7
Warm sweetcorn tortillas on a griddle. Serve the chopped meat on each tortilla and accompany with onion, coriander, green salsa and a squeeze of lime.
- 8
Serve a cup of the hot consomme on the side to accompany the tacos.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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