Fill a large steamer pot with hot water.

Add the spices, vegetables, and salt—this is very important.

Place the well-cleaned beef head inside.

Cover with plenty of aluminum foil and a clean towel, then put on the steamer lid. Make sure it's sealed well so the steam doesn't escape. This will take 5 to 7 hours, but keep an eye on it because the water can dry up; if it does, add more hot water.

The meat will become very tender and will come off the head easily. To remove the brains, you'll need a sharp cleaver.

To make the salsa:

Cook the tomatillos, peppers, and garlic cloves. Blend them together and add salt to taste.

To serve:

Finely chopped onions.

Chopped cilantro.

Lime wedges.

Warm corn tortillas.

Now enjoy tacos filled with eye, lip, cheek, meat, tongue, and brains...