Ingredients
For the Beef:
- 2.5 lb (1.1 kg) beef brisket
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground guajillo chiles
- 1 white onion, quartered
- 5 garlic cloves
- 2 bay leaves
- 2 cups beef stock or water
- 2 cups beef tallow or neutral oil
For Serving:
- 10 small corn tortillas, (preferably nixtamal tortillas)
- 1 cup finely diced white onion
- 1 cup chopped cilantro
- Salsa roja or salsa verde
- Lime wedges
Directions
Slow Cook the Beef:
- Season the brisket with salt, pepper, cumin, and chile
- Sear in a heavy pot until browned on all sides. Add onion, garlic, bay leaves, and stock.
- Cover and cook in the oven at: for 4 to 5 hours, or until fork tender.
Chill and Slice (Best if made ahead):
- Allow the brisket to cool slightly, then chill until firm enough to slice or dice.
Crisp for Service:
- Heat a skillet or flat top with beef tallow. Add the beef and cook until edges become golden, crispy, and caramelized.
Build the Tacos:
- Warm tortillas. Fill each tortilla with crispy suadero beef. Top with onion, cilantro, salsa, and a squeeze of lime.