Tacos de Suadero (Mexico City Crisp Beef Tacos)
Beef brisket cooked until soft, then chopped and fried until the edges crackle, tucked into small tortillas with raw onion and green salsa.
- Time3 hr 15
- LevelEasy
- Costabout £3.80 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Put the brisket, halved onion, garlic, bay leaves and 1 tsp salt in a snug pan with 400 ml water. Cover tightly.
- 2
Cook for 2 hours 30 minutes until the beef is very tender. Leave to cool a little in its juices.
150 min - 3
Make the salsa. Blend the tomatillos, green chillies, a small handful of the coriander and 0.5 tsp salt until fairly smooth.
- 4
Lift the beef out and chop into small, rough pieces. Keep a few spoonfuls of the cooking juices.
- 5
Heat the oil in a large frying pan over a high heat. Fry the beef in two batches for 5 minutes each, pressing and turning, until browned and crisp at the edges. Splash in a little cooking juice at the end.
10 min - 6
Warm the tortillas in a dry pan for 30 seconds each side. Fill with beef, chopped white onion and coriander, then spoon over salsa. Serve with lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.