Tacos de Suadero

Ingredients

• 0.5 cup lard (divided; for searing and slow-cooking)
• 2 lb beef suadero (scored in a grid pattern for tenderness)
• salt (to taste)
• black pepper (to taste)
• 0.5 white onion (for the cooking broth)
• 3 cloves garlic (for the cooking broth)
• 2 bay leaves
• 1 tsp dried oregano
• water (enough to cover the meat)
• 1 avocado (for salsa)
• 0.25 white onion (for salsa)
• 1 clove garlic (for salsa)
• 2 serrano chile (for salsa)
• 0.5 bunch fresh cilantro (divided; half for salsa, half for garnish)
• 1 tbsp lime juice (for salsa)
• 6 cambray onions (knob onions)
• 12 corn tortillas
• 0.5 cup white onion (finely diced for garnish)

Steps

1. 1

   Heat a portion of the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Score the suadero meat by making shallow cross-hatch cuts (squares) on the surface to ensure it becomes tender during cooking.

3. 3

   Add the meat to the hot lard and season generously with salt and pepper. Sear the meat until browned on all sides.

4. 4

   Add the onion, garlic cloves, bay leaves, and dried oregano to the pot.

5. 5

   Pour in enough water to completely cover the meat, then add another spoonful of lard to the liquid.

6. 6

   Reduce heat to low, cover, and cook for approximately 90 minutes, or until the meat is tender enough that a fork inserts easily.

7. 7

   While the meat cooks, prepare the salsa: In a blender, combine avocado, onion, garlic, serrano chile, cilantro, lime juice, salt, pepper, and a small splash of water. Blend until smooth.

8. 8

   Once the meat is tender, remove it from the broth and chop it into small pieces.

9. 9

   In a skillet or on a griddle, use some of the fat from the cooking liquid to fry the chopped meat until it reaches your desired level of crispiness.

10. 10

    At the same time, grill the cambray onions in the same fat until charred and softened.

11. 11

    Dip each corn tortilla briefly into the suadero fat/oil and heat them on the griddle until warm and pliable.

12. 12

    Assemble the tacos by placing the crispy meat on the warm tortillas. Top with finely diced raw onion, fresh cilantro, and the prepared green salsa. Serve with the grilled cambray onions on the side.

Notes

The 'chef's trick' for authentic street-style flavor is to dip the tortillas in the cooking fat before heating them. Scoring the meat is essential for this specific cut to break down the tough connective tissue.

Nutrition per serving

• main
• tacos
• street food
• beef
• slow-cooked
• dinner
• mexican cuisine