Tacos Suadero

One of my favorite taco fillings is suadero, which is beef that tastes like it has been cooked slowly in its own fat, like a leg of duck confit. I make my tacos with two tortillas per serving (as it makes the taco stronger) and classic toppings, but feel free to use a single tortilla and go nuts with salsas, hot sauces, guacamole, cheese—whatever your family enjoys!

Tacos de Suadero
recipe abridged from Cooking Meat

Serves 6 to 8

Ingredients

6 Tbsp                  rendered beef fat (or vegetable shortening)
½ cup                   diced onion
¼ tsp                    ground cumin
¼ tsp                    allspice
2½ lbs                  beef stew, preferably cut from the blade
2 cups                  water
Salt and black pepper to taste
12 to 24               corn tortillas
½ cup                   sliced thinly red onion
2 Tbsp                  lime juice
½ bunch              cilantro, washed and picked of large stems
1                            lime, cut in wedges

Method

1. Preheat the oven to 325°F.

2. In a large ovenproof pot over medium heat, melt the beef fat until warm. Add the diced onions and sauté until translucent, then stir in the cumin, allspice, and beef. Season with some salt and pepper and cook, stirring well, to brown the beef all over, about 10 minutes.

3. When the beef is brown, add the water and bring to a simmer. Give the meat a good stir, cover with a tight-fitting lid, and braise in the oven for 3 hours, stirring every 30 minutes or so. The beef is done when the meat falls apart when you stir it.

4. While the beef is braising, mix the sliced red onions with the lime juice and a pinch of salt in a small bowl. Set it aside to allow the onions to lightly pickle.

5. When the meat is cooked, place the pot on the stove over medium heat. Remove the lid and allow the meat to simmer, stirring constantly. The water will evaporate, leaving the beef simmering in its own fat. Allow the beef to caramelize lightly on the bottom of the pot, scraping it up with a wooden spoon until the contents of the entire pot are golden brown. Remove from the heat and strain the beef through a fine-mesh sieve to remove the excess fat. (Refrigerate this fat and use it in place of butter or olive oil to cook potatoes or other vegetables.)

6. To serve, arrange the tortillas on a serving platter and scoop the beef into a large serving bowl. Place the pickled red onions, cilantro, and the lime wedges in separate bowls and invite everyone to assemble their own tacos.