Barbacoa de Cabeza

Name: Barbacoa de Cabeza
Total time: 480 min
Yield: 10 porsiyon
Cuisine: Turkish
Ingredients: 50 g Ancho chile; 50 g apple cider vinegar; 2 g bay leaf; 4000 g beef head; 2 g clove; 5 g cumin seeds; 20 g Epazote; 50 g Garlic cloves; 50 g Guajillo chile; 1000 g Maguey leaves; 3 g Mexican oregano; 200 g onion; 5 g peppercorns; 30 g salt; 1000 g Water

⏱️ 480 dk 🔥 953 kcal 🍽️ 10 porsiyon

Malzemeler

Malzemeler
50 g Ancho chile
50 g apple cider vinegar
2 g bay leaf
4000 g beef head
2 g clove
5 g cumin seeds
20 g Epazote
50 g Garlic cloves
50 g Guajillo chile
1000 g Maguey leaves
3 g Mexican oregano
200 g onion
5 g peppercorns
30 g salt
1000 g Water

Hazırlanışı

Thoroughly clean the beef head pieces, removing any remaining hair or impurities, then rinse well under cold water.

Lightly toast the chiles ancho and chiles guajillo on a dry comal or skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Remove stems and seeds.

Place the toasted chiles in a bowl and cover with 500 grams of hot water. Let them rehydrate for 20-30 minutes until softened.

Barbacoa de Cabeza

Malzemeler

Hazırlanışı

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