A Pati Jinich Recipe
Tacos de Suadero con Salsa Verde con Chiles Mixtos
16 to 18 tacos
Suadero Tacos with Mixed Chile Salsa Verde
Ingredients
- 3 to 4 pounds brisket, most of the fat trimmed, cut in 2” pieces
- Juice of an orange, about ¼ cup
- Juice of a lime, about 2 tablespoons
- 3 garlic cloves, pressed or minced
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 to 3 tablespoons vegetable oil, to sear meat
- 3 bay leaves
- 16-18 warm corn tortillas
- Salsa Verde con Chiles Mixtos, or your salsa of your choice
- Chopped white onion, to garnish
- Chopped cilantro, to garnish
To Prepare
- In a large bowl, combine the orange and lime juice, garlic, salt, and pepper. Add the meat and toss to coat. Let marinate for a half hour to 24 hours (if more than an hour, cover and refrigerate). Bring to room temperature before cooking.
- Heat oil in a large and extended casserole over high heat. Once hot, cooking in batches if necessary to not overcrowd the pan, add the meat and brown for 4 to 5 minutes, flipping as it does. Remove browned meat with a slotted spoon or spider.
- Once you have browned all the meat, return it to the casserole and add enough water to barely cover it. Add the bay leaves and stir. Bring to a rolling boil, then reduce the heat to medium low, cover, and cook for a couple hours, until the meat is completely cooked through and very tender. If there is still liquid in the casserole, continue cooking uncovered until it has cooked off.
- Place the meat on a chopping board and chop into small pieces, then return it to the casserole and cover so it will remain hot.
- Serve on a plate covered with warm corn tortillas, along with Mixed Chile Salsa Verde and onion and cilantro on the side for people to add to taste.
