📝 About This Recipe
Deeply rooted in the traditional 'taquería de cabeza' culture of Mexico City, Tacos de Sesos are prized by connoisseurs for their incredibly silky, custard-like texture and delicate flavor. These tacos feature beef brains poached in a fragrant aromatic broth before being lightly pan-fried to achieve a subtle golden crust that contrasts beautifully with their buttery interior. Served on warm corn tortillas with a sharp, vibrant salsa, they represent the pinnacle of Mexican offal cooking—sophisticated, rich, and utterly unforgettable.
🥗 Ingredients
The Poaching Liquid
- 1 lb Beef brains (cleaned and membranes removed if possible)
- 1/2 piece White onion (whole)
- 4 cloves Garlic (smashed)
- 2 pieces Bay leaves
- 6 pieces Black peppercorns
- 1 tablespoon Sea salt
- 1 sprig Fresh epazote or cilantro (for herbal depth)
The Filling
- 2 tablespoons Lard or Vegetable oil (lard provides more authentic flavor)
- 1/4 cup White onion (finely minced)
- 1 piece Serrano pepper (finely minced, seeds removed for less heat)
Assembly and Garnish
- 12 pieces Corn tortillas (small street-taco size)
- 1/2 cup Fresh cilantro (finely chopped)
- 1/2 cup White onion (finely diced)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based, chilled)
👨🍳 Instructions
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1
Begin by rinsing the beef brains under very cold running water. Carefully remove any visible red veins or outer membranes using your fingers or a small paring knife; this ensures a clean flavor and ivory-white appearance.
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2
In a medium pot, combine 6 cups of water with the onion half, smashed garlic, bay leaves, peppercorns, salt, and epazote. Bring the liquid to a rolling boil.
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3
Reduce the heat to a very gentle simmer. Carefully lower the brains into the water. Poach them for 15-20 minutes. They should be firm to the touch but still tender, similar to a soft-boiled egg.
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4
Using a slotted spoon, gently remove the brains from the poaching liquid and place them on a cutting board to cool slightly.
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5
Once cool enough to handle, chop the brains into 1/2-inch cubes. Don't worry if they crumble slightly; their creamy nature is part of the charm.
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6
In a heavy skillet (preferably cast iron), heat the lard or oil over medium-high heat until shimmering.
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7
Add the minced onion and serrano pepper to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.
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8
Add the chopped brains to the skillet. Season with a pinch of extra salt. Let them sear undisturbed for 2 minutes to develop a slight golden crust, then gently toss.
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9
Cook for another 3-4 minutes, allowing the exterior to crisp slightly while the interior remains velvety. Remove from heat and keep warm.
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10
Heat your corn tortillas on a dry griddle (comal) until soft, pliable, and slightly charred in spots. Keep them wrapped in a clean cloth towel.
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11
To assemble, place two warm tortillas together (double bagging) for each taco to support the rich filling.
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12
Spoon a generous portion of the sesos into the center of the tortillas.
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13
Top immediately with a sprinkle of raw onion, fresh cilantro, and a spoonful of cold salsa verde.
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14
Serve immediately with lime wedges on the side for squeezing, which cuts through the richness of the brains.
💡 Chef's Tips
Always use the freshest brains possible; they should have a mild, clean scent and a firm texture. If you find the texture too soft, you can chill the poached brains in the fridge for an hour before frying to help them hold their shape. Do not over-stir the brains in the pan; treat them gently like you would scrambled eggs or delicate fish. For an extra layer of flavor, use the poaching liquid (strained) as a base for a small side soup or consommé. If epazote is unavailable, use a mix of cilantro and a pinch of dried oregano in the poaching liquid.
🍽️ Serving Suggestions
Pair with a cold, crisp Mexican Lager or a tart Hibiscus (Jamaica) Agua Fresca. Serve with a side of 'Consomé de Chivo' or a light beef broth to wash down the richness. Accompany with pickled red onions and habaneros for those who crave extra heat. A side of smoky frijoles de la olla (pot beans) provides a nice earthy balance. Finish the meal with a slice of flan to echo the creamy textures of the taco.