The Tacos de Cabeza (tacos of head meat) are very popular tacos at stands all around Mexico. Even in this specific part of a cow, there are a quite a few different meat cuts that are commonly used in several tacos; you find the trompa, tongue, cheeks (or "cachete"), and many others; tacos de cabeza is the generic term and can include many specific taco types. The meat cuts used in mexican food are very varied (certain cuts that are disliked in America sometimes are used in mexican food, and result in very tasty dishes), and their way of cutting meat is different compared to american or european tradition. Depending on the meat cut there are special dishes that can be made; some prefer lean meat cuts or even without any fat, and you can find those just as easily, but you have to learn the terms to be sure of what you will get in Mexico!
1) In a saucepan cook the meat with enough water, add the peppers, garlic, bay leaf, onion and salt.
2) Drain the meat, chop and fry in a pan with oil; add desired spices. As you cook the meat when it gets golden brown, pull away from heat.
3) Heat up the tortillas and put the finely minced meat over them.
4) It is not necessary to completely wrap the tortillas. Accompany these tacos with a nice salsa verde for tacos.