Tacos de suadero – slow-cooked crispy beef tacos
Suadero, a thin, marbled cut of beef from the belly, is cooked slowly in its own fat with a little lard, crisped up at the end and chopped. It is served in corn tortillas with onion, coriander, green salsa and lime, just as at Mexico City's taquerías.
- 2 h 05Time
- 52 minHands-on
- 4Portions
- 62 gprotein per portion
- 820kcal per portion
Ingredients for 4 portions
- 1 kgMatambre (beef rose meat), in 5 cm pieces
- ≈ 1 lWater
- ½Yellow onion, in one piece
- 3 clovesGarlic
- 3 tbspLard
- to tasteSalt
- 400 gTomatillo, husked
- 3Serrano chiles
- 1 cloveGarlic, for the salsa
- 1Yellow onion, finely chopped
- 25 gCoriander, chopped
- 3Limes, in wedges
- 16Corn tortillas
Method
- Put the suadero in a wide, heavy pan with the water, the piece of onion, the garlic, the lard and some salt. Bring to the boil.
- Lower the heat and simmer uncovered for 1 hour 30 minutes, until the beef is very tender and the water has almost all cooked away.
- Meanwhile, boil the tomatillos and chillies in water for 8 minutes, until they change colour. Blend them with the garlic for the salsa and some salt.
- Finely chop the onion and coriander and cut the limes into wedges.
- Remove the onion and garlic from the pan. Fry the beef in the fat it has released over a medium heat for 15 minutes, turning now and then, until golden and crisp at the edges.
- Transfer the beef to a board and chop it finely with a large knife.
- Warm the tortillas in a frying pan, brushed with a little of the fat from the beef if you like, and wrap them in a tea towel.
- Serve the beef in the tortillas with onion, coriander, green salsa and lime.
