Beef brisket slow-cooked until tender, then chopped and crisped on the griddle.
Ingredients
Scale
Measurement units
- 2 ½ lb beef brisket, flat cut
- ¼ cup lard or beef fat
- 1 medium white onion
- 4 cloves garlic cloves
- 2 whole bay leaves
- 1 tbsp salt
- 1 tsp black pepper
- 12 whole small corn tortillas
- ½ cup fresh cilantro, chopped
- ½ cup white onion, diced
- 2 whole limes, quartered
- 1 cup salsa verde
Ingredients
Scale
Measurement units
- 2 ½ lb beef brisket, flat cut
- ¼ cup lard or beef fat
- 1 medium white onion
- 4 cloves garlic cloves
- 2 whole bay leaves
- 1 tbsp salt
- 1 tsp black pepper
- 12 whole small corn tortillas
- ½ cup fresh cilantro, chopped
- ½ cup white onion, diced
- 2 whole limes, quartered
- 1 cup salsa verde
Instructions
Braise the brisket
Cut brisket into large chunks. Place in Dutch oven with onion, garlic, bay leaves, salt, pepper. Cover with water. Braise at 300°F for 2.5-3 hours until very tender.
Equipment
- Dutch oven
Ingredients
- brisket (2 ½ lb)
- onion (1 medium)
- garlic (4 cloves)
- bay leaves (2 whole)
- salt (1 tbsp)
- black pepper (1 tsp)
Chop and crisp
Remove brisket, chop into small pieces. Heat lard on plancha or cast iron until shimmering, about 400°F. Spread meat in single layer, let crisp without stirring 2-3 minutes. Flip sections, crisp again.
Equipment
- plancha or cast iron
Ingredients
- lard (¼ cup)
Build the tacos
Warm tortillas. Fill with suadero. Top with cilantro, onion, salsa verde. Serve with lime.
Ingredients
- tortillas (12 whole)
- cilantro (½ cup)
- onion (½ cup)
- lime (2 whole)
- salsa verde (1 cup)
Before you cook
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