Mexican 150 min

Tacos de Suadero

Name: Tacos de Suadero
Total time: 150 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs beef suadero (beef navel plate) or beef brisket; 1 cup lard or vegetable oil; 1 white onion, halved; 6 cloves garlic; 1 teaspoon cumin; 1 teaspoon dried oregano; Salt and black pepper to taste; 24 small corn tortillas; ½ white onion, finely diced; Fresh cilantro, salsa verde, and lime wedges for serving

comfort-foodhigh-protein

Ingredientsfor 2

480

Cal

36g

Protein

30g

Carbs

26g

Fat

12 lbs beef suadero (beef navel plate) or beef brisket
21 cup lard or vegetable oil
31 white onion, halved
46 cloves garlic
51 teaspoon cumin
61 teaspoon dried oregano
7Salt and black pepper to taste
824 small corn tortillas
9½ white onion, finely diced
10Fresh cilantro, salsa verde, and lime wedges for serving

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Instructions

1
Cut the suadero into 2-inch chunks. Place in a large, wide pot with lard, onion, garlic, cumin, oregano, salt, and pepper. Add just enough water to come halfway up the meat.
2
Cook over medium heat, uncovered, for 2–2½ hours. As the water evaporates, the beef will start to fry in the rendered fat, browning and crisping on the outside while remaining tender within. Stir and turn occasionally.
3
When all water has evaporated and only fat remains, increase heat to medium-high and fry the beef pieces until deeply golden and slightly crispy on the outside, about 15 minutes more. Remove with a slotted spoon.
4
Chop the suadero roughly on a cutting board. Serve in warm double-stacked small corn tortillas with diced onion, fresh cilantro, salsa verde, and lime. This is pure Mexico City street taco perfection.