Tacos de Suadero Dorados
Crispy-edged shredded beef tacos with the rich, savory char of suadero cooked low and slow. Finish with onion, cilantro, and a squeeze of lime for authentic Mexican street-style tacos.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb beef suadero (brisket or chuck), cut into 3-inch chunks
- 1 medium onion, halved
- 3 cloves garlic cloves
- 12 tortillas corn tortillas
- 1 medium white onion, diced, plus cilantro and lime (for serving)
- 1 to taste salt and pepper
Instructions
- 1
Place beef chunks, halved onion, and garlic cloves in a heavy pot. Cover with water, season with salt and pepper.
- 2
Bring to a boil, then reduce heat to low. Simmer uncovered for 60–75 minutes until beef shreds easily with a fork.
- 3
Drain beef in a colander, reserving 1 cup of cooking liquid. Once cool enough to handle, shred beef into bite-sized pieces.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Add shredded beef and cook without stirring for 2 minutes until bottom starts to brown and char.
- 6
Stir, breaking up any clumps, and continue cooking 3–4 minutes until edges are golden and crispy.
- 7
Warm tortillas in a dry skillet or over a gas flame for 15 seconds per side until pliable.
- 8
Fill each tortilla with beef, top with diced onion and cilantro, then squeeze fresh lime juice over top. Serve hot.
Tools you’ll need
- heavy pot (5-quart or larger)
- colander
- large skillet (12-inch cast iron or non-stick)
- wooden spoon
- fork (for shredding)
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