Tacos de Suadero Recipe - Mexico City Style скачать в хорошем качестве

Tacos de Suadero Recipe - Mexico City Style

Join me as I break down Mexico City’s iconic suadero tacos. Suadero is that richly marbled beef cut you may not know, but it’s about to be your favorite. I’ll show you step-by-step how to get that perfect taco stand taste at home and you might just agree, it’s better than brisket! TACOS DE SAUDERO YIELD: FEEDS 15 PEOPLE 5,000g suadero meat (rose meat) 170g coarse sea salt 2,000g longaniza 40g garlic cloves, peeled 6 fresh bay leaves 3,200g lard 900g roasted chicken stock 900g water 350g knob onions, dark green parts removed Coarse sea salt Season the meat with the salt on all sides. Store in an appropriately sized container (I used a bowl) and allow it to rest in the fridge overnight (12-24 hours). Remove from the bowl and pat dry with paper towels. Allow to come to room temp before cooking. Heat the lard in an appropriately sized pot until melted. Once melted, add the garlic, bay leaves, stock and water and allow to come to 212F/100C. Add the seasoned meat and allow to cook while stirring occasionally for about 3 hours, ensuring to maintain that same temp the entire cook. Add the longaniza, and the knob onions and cook until the longaniza reaches an internal temp of 160F/71C. Once the saudero is tender, the longaniza is cooked and the onions are al dente, remove everything from the pot and prepare your tacos. I like dragging my tortillas in the lard and heating them on a griddle. I also chop the longaniza and the suadero together and sear them on the griddle to crisp slightly. Top the tacos with cilantro and onion, a squeeze of lime and your favorite salsa or make this one:    • How to Make Perfect Salsa at Home