Crisped, Slow-Cooked Beef Tacos (Tacos de Suadero)
- Cuisine
- Mexican
Ingredients
- 2 pounds beef brisket, preferably from the flat (not the point)
- 2 cups fresh-rendered pork lard
- salt
- 1/2 cup fresh Mexican chorizo, casing removed (optional)
- 12 warm corn tortillas
- About ½ cup chopped white onion and cilantro
- A couple of small limes, cut into wedges
- About ¾ cup salsa (I really like the Árbol-Tomatillo Salsa
Steps
- 1
Cut the brisket into 2-inch cubes. Melt the lard in the slow-cooker, then sprinkle in 2 teaspoons salt. Nestle in the brisket pieces and the chorizo (if you’re using it). Cover and cook on high for 4 hours, until the meat is very tender. Remove from the fat to a cutting board. (Strain the fat and refrigerate for another round of suadero or for cooking beans or scrambling eggs.) Cut the meat into pieces a little smaller than ½ inch (some pieces will fall apart, which is totally fine.
- 2
Scoop a couple tablespoons of the cooking lard into a very large (12-inch) skillet and set over medium to medium-high heat. When hot, add the meat and cook, turning every 15 seconds or so, until richly browned and crispy, about 2 minutes. Scoop into a warm bowl and serve immediately with warm tortillas, onions and cilantro, lime and salsa for everyone to make tacos.
- 3
https://www.rickbayless.com/recipe/bold-arbol-chile-salsa/
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