Suadero Tacos with Mixed Chile Salsa Verde

Recipe by Pati Jinich

• Ingredients

  For the Suadero
  
  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 (recipe below)

  Chopped white onion, to garnish  

  Chopped cilantro, to garnish
  
  For the Mixed Chiles Salsa Verde

  2 cups approximately 

   

  2 pounds tomatillos, husked and rinsed

  2 garlic cloves, peeled

  1 jalapeño

  1 serrano chile 

  2 La Costeña® chipotles in adobo sauce 

  1 to 2 chiles de árbol, stemmed

  1 packed cup cilantro leaves and upper part of stems

  Slice of a white onion, about 1 ounce 

  1 teaspoon kosher salt

• Directions

  Cook the suadero: 

  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 Salsa Verde con Chiles Mixtos and onion and cilantro on the side for people to add to taste.

   

  Make the salsa: 
  

  Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.

   

  Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed. 

   

  Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.

   

  Make the tacos: 

  Heat the corn tortillas on a preheated comal over medium heat. Make sure the tortillas are thoroughly heated and lightly browned on both sides. Wrap in a clean kitchen towel to keep warm or place in a tortilla warmer.

  To assemble the tacos, ladle a generous amount of suadero and salsa into the middle of a tortilla and garnish with fresh chopped onion and cilantro and some drops of lime.

• Notes

  Estimated Nutrition Facts (per serving)

  (Makes about 8 servings — 2 tacos per person)
  

  Tacos de Suadero – Nutrition Facts (Estimated)

  Serving Size: 1 taco

  Nutrient	Amount
  Calories	220–260 kcal
  Protein	12–15 g
  Total Fat	14–18 g
  Saturated Fat	5–7 g
  Carbohydrates	12–15 g
  Fiber	1–2 g
  Sugars	0–1 g
  Sodium	300–450 mg
  Cholesterol	45–55 mg

   

  Additional Notes

  • Suadero is higher in fat than lean beef, which is why it’s so juicy and flavorful

  • Using La Costeña salsa or chiles adds flavor with minimal calories

  • Nutrition increases if you add guacamole, cheese, or crema