Mexico City
Tacos de suadero
Beef simmered soft, then crisped in lard. Mexico City's late night taco, glistening and tender.
150 minTime
59 gProtein each
mediumSpice
Make it your way
Grandma's wayConfit beef, crisped and chopped, Mexico City style.
The original752kcalsame
59 gproteinsame
8 gfibresame
150minutessame
Tacos de suadero.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the beef with half the onion, garlic, bay and salt for 1 1/2 hours until tender.
- 2Drain, cool slightly and cut into strips. Warm the lard or oil in a wide pan and cook the strips gently for 30 minutes.
- 3Meanwhile boil tomatillos and chillies 6 minutes and blend with salt into salsa verde.
- 4Turn up the heat and crisp the strips in batches, then chop them finely.
- 5Warm the tortillas in a little of the fat, double them up and fill with meat, onion, coriander, salsa and lime.
Serve it like this
Serve four tacos per plate with onion and coriander on top, salsa verde and lime alongside, and a cold agua fresca.
