Photograph of the finished Tacos de suadero

Mexico · Taco bò gầu om chảo phẳng Suadero

Tacos de suadero

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Pork fat Pork fat 2.2 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Onion Onion 2
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Lime Lime 8
  • Photograph of Orange Orange 4
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Roll up the beef brisket, tie it with string, and lower it into a pot of melted pork fat.
  2. 2 Simmer at 90 degrees for 2 hours and 30 minutes without letting the oil boil; if the oil boils, the meat will become dry and tough.
  3. 3 Add orange juice at the last 30 minutes to give the meat a nice color.
  4. 4 Transfer the meat to a flat pan with hot oil and chop it into small pieces right in the pan using two knives.
  5. 5 Cut the meat on a hot pan so the cut surface browns immediately; cutting it on a cutting board before stir-frying will result in the meat cooling down and not browning.
  6. 6 Top the tortilla with tomatillo sauce, onion, cilantro, and lime.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: low pressure cooking for 40 minutes, then release the pressure naturally; the cutting step on the hot pan must still be done.

Start cooking