Ranch Recipe

Pit Style Beef Head Barbacoa

Feeds a crowd, about 8 hours

Ingredients

• 1 Beef Head, thawed and rinsed
• 3 tbsp kosher salt
• 2 tbsp chili lime rub
• 6 dried guajillo chiles, stems and seeds removed
• 1 white onion, quartered
• 8 garlic cloves
• 2 bay leaves
• 2 cups water or beef stock
• Corn tortillas, diced onion, cilantro and lime to serve

Method

1. Season the Beef Head all over with the salt and rub, working it into every crease. Leave it uncovered in the fridge overnight if you have the time.
2. Toast the guajillos in a dry skillet about 30 seconds a side, soak them in hot water 15 minutes, then blend them smooth with the garlic and a cup of the soaking water.
3. Set the head cheek side up in a large roasting pan on a bed of onion and bay leaves. Pour the chile puree and the stock around it, not over it.
4. Cover the pan tight with foil and roast at 300 degrees for 7 to 8 hours, until a fork twists the cheek meat apart with no effort at all.
5. Rest it an hour, then pull everything off. Cheeks, tongue and the meat along the jaw all go in the same bowl. Chop it coarse and moisten it with the pan juices.
6. Serve it on warm corn tortillas with onion, cilantro and a hard squeeze of lime.

Ranch tip: This is the cut barbacoa was built on, and one head feeds a party for the price of a couple of steaks. Save the strained pan liquid, it freezes well and makes the best consomme you will ever dip a taco in. A head this size needs a big pan, so a turkey roaster or two disposable aluminum pans stacked together both work.