Tacos de Suadero | Juicy, Crispy, and Packed with FLAVOR! скачать в хорошем качестве

Tacos de Suadero | Juicy, Crispy, and Packed with FLAVOR!

Tacos de Suadero One of Mexico City’s best street tacos—made at home. Suadero tacos: juicy, crispy, and packed with flavor. If you know, you know… and if you don’t, it’s time to find out. Ingredients For the Suadero: • 1 brisket (6–7 lbs) • 1½ cups pork lard • ¾ cup Mexican pork or beef chorizo • 3 large limes • Salt, to taste • 2 bay leaves • 2 whole cloves • ½ tsp allspice • ½ onion • ½ head of garlic • 1 beer (any light Mexican-style beer) For the Salsa: • 4 tbsp cooking oil • 2 garlic cloves • ¼ onion • 2 Roma tomatoes • 20 chiles de árbol • 4 guajillo chiles To Serve: • Corn tortillas • Chopped onion • Chopped cilantro • Lime wedges ⸻ Preparation 1. Prep the Meat: • Trim the thick layer of fat from the brisket and set the fat aside. • Cut the brisket into 3–4 large chunks to fit into your pot. • Score the meat lightly in a crisscross pattern on both sides—first vertically, then diagonally—without cutting all the way through. • Place the meat in a large bowl or container. Squeeze the juice of the limes over it and season generously with salt. • Lay the reserved fat over the meat, cover with plastic wrap, and refrigerate to marinate for at least a few hours (overnight is best). 2. Cook the Suadero: • In a large pot or pressure cooker, layer the ingredients in this order: reserved brisket fat, chorizo, bay leaves, cloves, allspice, garlic, onion, pork lard, marinated meat, and finally, pour in the beer. • Cook under high pressure for 50 minutes, or simmer over low heat for 3–4 hours until the meat is very tender and easy to shred. 3. Make the Salsa: • While the meat cooks, heat the oil in a skillet over medium heat. • Add garlic, onion, tomatoes, and all the chiles. Cover and cook for about 10 minutes, stirring occasionally. • Transfer everything to a blender, add a pinch of salt, and blend until smooth. Set aside. 4. Finish the Suadero: • Once the meat is done, finely chop the reserved fat. The brisket should be falling apart—shred it lightly and mix well with the chopped fat. 5. Assemble the Tacos: • Dip each corn tortilla lightly in the rendered fat from the pot and heat it on a griddle. • Once one side is crispy, flip, add the suadero mixture, then flip again briefly to crisp the other side slightly. (This step adds a bit of crunch—optional but delicious.) 6. Serve: • Top tacos with chopped onion, cilantro, a spoonful of the salsa, and a squeeze of fresh lime juice. My website: https://nowayjosecuisineshop.com #tacos #tacosdesuadero #streettacos #mexicanfood #suadero #brisket