Рет қаралды 57,253
For many of you, suadero may not immediately conjure a taco of beefy tasting bits of crisped meat, but that’s too bad! Especially in Mexico City, when you see a chorizera-that cooking vessel with a dome in the center and a gurgling moat of fat surrounding it-everyone’s mouths water for suadero.
The meat is cooked until tender confit style in the fat, then chopped and crisped on the hot dome before piling it on a tortilla, ready for salsa. A lot of folks will tell you that suadero meat is one of the beefy-tasting, tough cuts from the belly section, often a cut called navel. But I’ve seen cooks in Mexico use lots of other cuts too-pretty much anything that has a rich taste and needs a long, slow cook to tenderize it. Since many of the cuts used by the pros in Mexico aren’t easily available in States-side grocery stores, I’m calling for brisket here, preferably the brisket flat (not the point), which is most richly marbled.
Street vendors using a chorizera typically cook tripe and longaniza sausage in the same fat with the beef, creating a very rich-tasting medium for the long, slow cooking. Since a chorizera might be out of the question for a lot of you, I’m suggesting that you do that slow cooking in a slow cooker and, if it appeals to you, add a little chorizo to more closely resemble the fat of the street vendors.
Check out the recipe👇🌮
www.rickbayless.com/recipe/cr...
~Order your own Frontera Grill Taco Kit: www.goldbelly.com/frontera-gr...
~How to make perfect homemade tortillas: • Your Guide to Easy Hom...
~Make your own tortilla kit: masienda.com/collections/all/...