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Mexican Tacos de Suadero | Tender & Crispy
(0)
95 min
Under an hour
Gurkerl Küche
Authentische mexikanische Tacos de Suadero aus Mexiko-Stadt: Zartes Rindfleisch langsam im aromatischen Sud gegart und anschließend in der Pfanne herrlich knusprig angebraten. Serviert in warmen Tortillas mit feinen Zwiebeln, frischem Koriander und Limette.
Ingredients
Preparation method
Gently cook & chop the meat
Pat the beef dry and cut into coarse pieces. Heat 1 tbsp of sunflower oil in a braising pan and sear the meat briefly on all sides. Halve one onion and add it together with the crushed garlic cloves, bay leaves, cumin, 1 tsp salt, and a pinch of pepper.
Pour in the beef stock so that the meat is just covered. Cover and braise gently over low heat on the stovetop or in the oven at 150 °C top/bottom heat for about 60 to 75 minutes, until the beef is butter-tender.
Lift the cooked meat out of the braising liquid, drain briefly, and chop into small, bite-sized cubes on a cutting board using a sharp knife (traditional for suadero).
Chef's tip
For an even more intense street-food flavour, you can lightly brush the tortillas with a little of the aromatic fat from the braising pot before warming them.
The tortillas are best kept warm in the oven: simply wrap them in aluminium foil and hold them at 100 °C until ready to serve.
35 min
Quick
