God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Beef, Mexican	1	Van load

INGREDIENTS

1		Cabeza, beef head
4		Onions
		3heads garlic
2	bn	Cilantro

INSTRUCTIONS

corn or flour tortillas
Before you actually get the cabeza (beef head), understand that it won't
look very nice -in fact it will look pretty gruesome. Therefore, I suggest
purchasing the thing the day you cook it.
In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.
Clean the cabeza, removing eyes, ears, etc.  Discard the tongue. Leaving it
will impart an odd taste to the meat.  Wrap the cabeza in a paper sack,
along with onions, garlic, and cilantro.  Wrap THAT in burlap.
Dig a hole 2 feet deep and build a driftwood fire in it.  Wait until the
fire goes to coals, then cover them with ashes, followed by the cabeza,
then about 2 inches of dry dirt or sand.  Fill up the hole. Add 6 to 8
inches of dirt or sand over it.  Build a fire on top of the ground. Use
slow-burining wood such as oak or mesquite.
Leave the cabeza in the hole 12 to 18 hours.  For example, if you begin
cooking it at 4:00 p.m., it should be ready by the next morning. Serve with
tortillas.
Serves one vanload.
If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in
foil and bakinng it in an oven or over a charcoal grill. Using foil in
place of the paper bag keeps the cabeza slightly moister while
Posted to MM-Recipes Digest V3 #271
Date: Thu, 03 Oct 1996 19:31:11 -0700
From: jessann doe <jessann@texas.net>

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