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Tacos de Suadero

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nowayjosecuisine584.1125 days ago3 min read

Embark on a culinary journey to Mexico City with these Tacos de Suadero. Known as one of the best street tacos, they bring together a symphony of textures and flavors—the juicy tenderness of brisket, the delightful crunch of fried tortillas, and a burst of citrus and spice from freshly made salsa. Perfect for a weekend meal that's as much about the experience as it is about the flavors.

Ingredients

For the Suadero:
🥩 1 brisket (6–7 lbs)
🐷 1½ cups pork lard
🌶️ ¾ cup Mexican pork or beef chorizo
🍋 3 large limes
🧂 Salt, to taste
🌿 2 bay leaves
🌸 2 whole cloves
🌎 ½ tsp allspice
🧅 ½ onion
🧄 ½ head of garlic
🍺 1 beer (any light Mexican-style beer)

For the Salsa:
🥄 4 tbsp cooking oil
🧄 2 garlic cloves
🧅 ¼ onion
🍅 2 Roma tomatoes
🌶️ 20 chiles de árbol
🌶️ 4 guajillo chiles

To Serve:
🌽 Corn tortillas
🧅 Chopped onion
🌿 Chopped cilantro
🍋 Lime wedges

Instructions

1- Prep the Meat:

Trim the thick layer of fat from the brisket and set the fat aside.
Cut the brisket into 3–4 large chunks to fit into your pot.
Score the meat lightly in a crisscross pattern on both sides—first vertically, then diagonally—without cutting all the way through.
Place the meat in a large bowl or container. Squeeze the juice of the limes over it and season generously with salt.
Lay the reserved fat over the meat, cover with plastic wrap, and refrigerate to marinate for at least a few hours (overnight is best).

2- Cook the Suadero:

In a large pot or pressure cooker, layer the ingredients in this order: reserved brisket fat, chorizo, bay leaves, cloves, allspice, garlic, onion, pork lard, marinated meat, and finally, pour in the beer.
Cook under high pressure for 50 minutes, or simmer over low heat for 3–4 hours until the meat is very tender and easy to shred.

3- Make the Salsa:

While the meat cooks, heat the oil in a skillet over medium heat.
Add garlic, onion, tomatoes, and all the chiles. Cover and cook for about 10 minutes, stirring occasionally.
Transfer everything to a blender, add a pinch of salt, and blend until smooth. Set aside.

4- Finish the Suadero:

Once the meat is done, finely chop the reserved fat. The brisket should be falling apart—shred it lightly and mix well with the chopped fat.

5- Assemble the Tacos:

Dip each corn tortilla lightly in the rendered fat from the pot and heat it on a griddle.
Once one side is crispy, flip, add the suadero mixture, then flip again briefly to crisp the other side slightly. (This step adds a bit of crunch—optional but delicious.)

6- Serve:

Top tacos with chopped onion, cilantro, a spoonful of the salsa, and a squeeze of fresh lime juice.

Prep Time: 15-20 minutes
Cook Time: 3-4 hours
Total Time: 4 hours
Servings: 8-10 tacos
Calories: ~350 per taco (varies based on specific ingredients and portion sizes)
Protein, Fats, Carbohydrates per Serving: Estimated at 20g protein, 22g fats, 20g carbohydrates per taco.
Equipment: Large pot or pressure cooker, skillet, blender