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Per serving
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- 1
Start the braise
Grab a big heavy pot and add the brisket, lard, water, a good pinch of salt, half the white onion cut into chunks, and the garlic cloves. The water should come up and partially cover the meat, not drown it.
- 2
Low and slow, baby
Bring it up to a gentle simmer and let it go 1.5 to 2 hours, until the beef is fall-apart tender. The water slowly cooks off, and once most of it is gone the suadero starts frying in all that gorgeous rendered fat. That's exactly what you want.
- 3
Chop it down
Pull the tender beef out and chop it into small, taco-size pieces. Little bits are the goal here, not big slabs.
- 4
Crisp those edges
Add the chopped meat back into the hot fat and cook a few minutes, stirring now and then, until it's browned with those crispy little edges. This is the part that makes suadero tacos taste like the taqueria.
- 5
Char the tortillas
Warm your corn tortillas on a hot comal or skillet until soft and lightly charred in spots. Double them up if you want, street-style.
- 6
Build and devour
Pile the suadero onto the tortillas and finish with chopped white onion, cilantro, a spoon of salsa verde, and a hard squeeze of lime. Eat standing over the stove. No shame. Tacos every day.
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Tacos de Suadero
Created by: TacoEveryDay
Ingredients
- 2 lb beef brisket
- 3/4 cup lard
- 3 cup water
- salt
- 1 white onion
- 3 garlic
- 12 corn tortillas
- 1/2 cup cilantro
- 2 lime
- 1 cup salsa verde
Instructions
- Start the braiseGrab a big heavy pot and add the brisket, lard, water, a good pinch of salt, half the white onion cut into chunks, and the garlic cloves. The water should come up and partially cover the meat, not drown it.
- Low and slow, babyBring it up to a gentle simmer and let it go 1.5 to 2 hours, until the beef is fall-apart tender. The water slowly cooks off, and once most of it is gone the suadero starts frying in all that gorgeous rendered fat. That's exactly what you want.
- Chop it downPull the tender beef out and chop it into small, taco-size pieces. Little bits are the goal here, not big slabs.
- Crisp those edgesAdd the chopped meat back into the hot fat and cook a few minutes, stirring now and then, until it's browned with those crispy little edges. This is the part that makes suadero tacos taste like the taqueria.
- Char the tortillasWarm your corn tortillas on a hot comal or skillet until soft and lightly charred in spots. Double them up if you want, street-style.
- Build and devourPile the suadero onto the tortillas and finish with chopped white onion, cilantro, a spoon of salsa verde, and a hard squeeze of lime. Eat standing over the stove. No shame. Tacos every day.