Barbacoa de Cabeza

Barbacoa de Cabeza is a traditional Mexican BBQ dish featuring succulent, slow-cooked beef head, infused with rich spices and herbs, perfect for a paleo-friendly feast. This dish is served with fresh toppings and is a true celebration of authentic Mexican flavors.

Ingredients

• Beef head (skull) - 1.5 kg
• Water - 1.5 liters
• Garlic - 6 cloves, minced
• Onion - 1 medium, quartered
• Bay leaves - 3
• Cumin - 1 tsp
• Oregano - 1 tsp
• Black pepper - 1 tsp
• Salt - 2 tsp
• Lime - 1, juiced
• Fresh cilantro - 1/2 cup, chopped
• Radishes - 1/2 cup, diced
• Avocado - 1, sliced

Steps

1. Rinse the beef head under cold water to remove any impurities.
2. In a large pot, combine the beef head, water, minced garlic, quartered onion, bay leaves, cumin, oregano, black pepper, and salt.
3. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
4. Cover the pot and let it cook for about 6 hours, or until the meat is tender and falls off the bone.
5. Once cooked, carefully remove the beef head from the pot and let it cool slightly.
6. Shred the meat, discarding any bones and excess fat.
7. Return the shredded meat to the pot to soak in the flavorful broth for another 30 minutes.
8. Before serving, add lime juice to the meat and mix well.
9. Serve the barbacoa with fresh cilantro, diced radishes, and avocado slices on the side.

Nutrition

• Calories: 450
• Protein: 60 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 1.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential vitamins and minerals from the beef and fresh toppings.

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