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Barbacoa De Cabeza

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      Title: BARBACOA DE CABEZA
 Categories: Beef, Mexican
      Yield: 6 Servings
 
      1    Cabeza, beef head
      4    Onions
           3heads garlic
      2 bn Cilantro
 
  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.
  Therefore, I suggest purchasing the thing the day you cook it.
  
  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.
  
  Serves one vanload.
  
  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.
  Using foil in place of the paper bag keeps the cabeza slightly
  moister while
 
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