This is one of my favorite fillings for tacos but I wanted to ask about the cooking method.
Is it more common for Cabeza to be stewed to tenderness rather than steam (al vapor)? [possible regional differences, just a question of availability of big enough steamer?]
Do they simmer/steam the entire head or just the cheek portions?
Is any seasoning other than salt ever applied or is it just about the pure meat flavor?
Have you ever had a 'bad' cabeza taco? I've only had this happen to me once --it was kinda bloody and not tender.
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