Tacos de Suadero

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

Cooking Tips:

• For an even richer flavor, marinate the brisket overnight.
• Ensure your tortillas are lightly fried for the best texture contrast.

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Tacos de Suadero