Beef brisket slow-cooked until tender, then chopped and crisped on the griddle.
Ingredients
Scale
Measurement units
- beef brisket, flat cut
- lard or beef fat
- white onion
- garlic cloves
- bay leaves
- salt
- black pepper
- small corn tortillas
- fresh cilantro, chopped
- white onion, diced
- limes, quartered
- salsa verde
Ingredients
Scale
Measurement units
- beef brisket, flat cut
- lard or beef fat
- white onion
- garlic cloves
- bay leaves
- salt
- black pepper
- small corn tortillas
- fresh cilantro, chopped
- white onion, diced
- limes, quartered
- salsa verde
Instructions
Braise the brisket
Braise the brisket
Chop and crisp
Chop and crisp
Build the tacos
Build the tacos
Tomorrow's Meal
Crispy Suadero Hash with Fried Eggs
Shredded leftover suadero crisped in a skillet with potatoes and onions, topped with a fried egg and fresh cilantro
You'll need to pick up:
2-3 medium potatoes, diced small1 white onion, diced2-3 eggsFresh cilantroOil for fryingSalt and pepper to taste
Quick overview:
- 1.Shred or chop cold suadero into bite-sized pieces
- 2.Heat 2 tablespoons oil in large skillet over medium-high heat
- 3.Add diced potatoes and cook 8-10 minutes until starting to crisp
- 4.Add diced onion and suadero, cook 5-7 minutes until meat is browned and potatoes are golden
- 5.Season with salt and pepper, make small wells in hash
- 6.Crack eggs into wells, cover skillet, cook 3-4 minutes until eggs set to preference
- 7.Top with fresh cilantro and serve with lime wedges
Before you cook
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