Tacos de Suadero
2 Lbs. of Suadero Meat (look for this cut in Latin Markets by the name “Rose Meat”)
2 Tbs. of beef rendered fat or vegetable oil
12 Tia Lupita cactus corn masa tortillas
2 cups of water (or more) just enough to cover the meat.
½ white onion finely diced
1 small bunch cilantro finely chopped
salt to taste
Your favorite Tia Lupita hot sauce
Place the meat and beef fat or oil into a pot and cover with the water. Cook for about 2 hours until meat is tender.
*Once the meat is tender and the water has reduced, the meat will start to brown with the fat. At this time you can either shred the meat or chop it in your cutting board and return it to the pot to lightly brown before forming the tacos.
Moisten the Tia Lupita cactus corn masa tortillas and warm each side in a hot comal for about 30 seconds per side. Fill tortillas with meat, top with the chopped onion and cilantro, and season with salt.
The cooks at the taco stand usually slow-cook the meat in a pot or over the large dome-type griddle, called “Comal de Bola”. The juices of the meat keep it moist. The griddle is also used to warm up the tortillas for the tacos. But you can use any pot to cook your meat and a skillet or griddle to brown it.
*This is a tough meat and needs some time to cook until tender. If you have a pressure cooker, cooking the meat will take 35 minutes. Another option is cooking it in a crockpot for 6 hours on the low setting.