Tacos de Suadero | Tender & Flavorful Beef Tacos

suadero beef

🥗Healthier: lean beef

💰Cheaper: brisket

Lean beef offers a healthier option while brisket is more budget-friendly.

Start by making a sache with half a teaspoon of cumin seeds, 1 teaspoon of whole black peppercorns, 4 whole cloves, 2 teaspoons of dried Mexican oregano, and 1 and 1/2 teaspoons of dried thyme, tie it with kitchen twine.

Pat 3 lbs of brisket dry with a paper towel and slice it to mimic the thickness of suadero.

Make diagonal cuts on the brisket to create diamond shapes without cutting all the way through.

Season both sides of the brisket generously with kosher salt.

Preheat the Instant Pot to sauté mode on high and melt beef tallow.

Sear the brisket on both sides until brown, doing this in batches if necessary.

Add all the meat back into the pot and pour in 8 cups of water or enough to cover the meat.

Add the sache, 1 whole white onion cut in half, 1 head of garlic with the end sliced off, 1/4 Mexican cinnamon stick, 2 teaspoons of ground guajillo, and 1 tablespoon of apple cider vinegar.

Lock the lid and cook on high pressure for 1 hour, then allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

Remove the meat from the pot and dice or shred it into bite-sized pieces.

In a pan set to medium heat, melt a couple of tablespoons of beef tallow and add spring onions, browning them on both sides.

Add the diced meat to the pan with the spring onions and give it an additional browning if desired.

Ladle some broth from the Instant Pot into the meat mixture to add moisture and season with salt to taste.

Prepare the corn tortillas by dipping them in the fat and warming them.

Assemble the tacos by filling the tortillas with the meat, diced white onion, cilantro, salsa, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level: