Homemade Suadero Tacos

Ingredients

• 2 kg suadero (beef brisket or flank steak)
• 7 lemons (large, juiced)
• salt (to taste)
• black pepper (to taste)
• 1 can evaporated milk (approx. 12 oz / 354 ml)
• 0.75 kg lard (pork lard)
• spring onions (cambray onions)
• cactus paddles (nopales, cleaned and sliced)
• 24 corn tortillas (for serving)

Steps

1. 1

   Place the 2 kg of suadero in a large bowl. Add the juice of 7 large lemons.

2. 2

   Season the meat with salt and pepper to taste.

3. 3

   Pour in one can of evaporated milk. Mix well and let the meat marinate for 2 hours.

4. 4

   In a large heavy-bottomed pot or cazo, melt 0.75 kg of lard.

5. 5

   Add the marinated meat to the melted lard. Cook for 1 hour and 30 minutes over medium heat until tender.

6. 6

   Lower the heat and add the spring onions and cactus paddles to the pot to cook alongside the meat.

7. 7

   Once cooked, remove the suadero from the fat and chop it into small pieces according to your preference.

8. 8

   Warm the tortillas and assemble the tacos with the chopped meat, onions, and cactus paddles. Serve with salsa of your choice.

Notes

The author suggests pairing these with a salsa made of chile de árbol and red tomato (jitomate). The evaporated milk and lemon juice marinade is a classic technique to tenderize the tough suadero fibers.

Nutrition per serving

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