Tacos de suadero

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.