Tacos de Cabeza

Thoroughly clean the beef head under cold running water. If it is too large for your pot, you may need to have it split by your butcher.

Place the cleaned beef head in a very large pot or a tamalera (steamer pot) with a rack. Add the quartered white onion, garlic cloves, and bay leaves. Season generously with salt.

Add enough water to the pot to reach just below the level of the beef head if steaming, or to partially submerge it if braising. Bring to a boil, then reduce heat to low, cover tightly, and simmer or steam for 4 to 6 hours, or until the beef head is extremely tender and easily pulls from the bone.