Mexican Suadero Tacos | Juicy and Crispy Street Food
(0)
170 min
Masterpiece
Kifli Kukták
Autentikus mexikóvárosi street food: sertészsírban omlósra konfitált, majd forró serpenyőben pirított marhahús meleg kukoricatortillán, finomra vágott vöröshagymával, friss korianderrel és lime-mal.
Preparation method
Confiting the suadero meat
Cut the beef shoulder into larger, approx. 4-5 cm pieces, then season generously with salt. Melt the pork lard in a heavy-bottomed pot or deep skillet over medium heat.
Place the beef, one halved yellow onion, the crushed garlic cloves, and the ground cumin into the pot. Pour in approx. 150 ml of water so that it halfway covers the meat.
Cover and confit over very low heat at a gentle simmer for 2-2.5 hours until the beef is butter-soft and tender, and the water has completely evaporated from beneath the fat.
Chef's tip
The secret to authentic Mexico City suadero is gentle, slow cooking in fat, followed by a quick sear in a smoking-hot pan right before serving to make it unforgettably crispy.
Always serve the tacos with double, freshly warmed corn tortillas so they can hold the juicy meat and fresh herbs.
Ingredients
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