Mexican · Dinner
Crispy Brisket Mexico City Tacos
Tacos de Suadero
Mexico City street tacos of brisket cut slow-confited in beef fat until tender then crisped on the comal, finely chopped onto small corn tortillas with white onion, cilantro, and salsa verde.
$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
28gFat
32gCarbs
4gSugar
4gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Trim and cut 440g beef brisket into 4cm cubes. Husk and rinse 8 tomatillos. Stem 4 serrano chiles. Smash 3 garlic cloves; mince 1 for salsa. Finely dice 30g white onion for topping. Chop 8 tbsp fresh cilantro total. Cut lime into wedges.
2
Braise
Place brisket cubes in a heavy saucepan with 1/4 cup tallow, bay leaves, smashed garlic, 30g halved onion, oregano, cumin, and 1 tsp salt. Add 400ml water to barely cover. Simmer over medium-high 5 minutes until surface bubbles steadily. Reduce to medium-low, cook uncovered 40 minutes until liquid nearly evaporates and brisket is fork-tender.
3
Char
While brisket braises, char 8 tomatillos and 4 serranos in a dry skillet over medium-high 7 minutes, turning often, until blackened and tomatillos collapse. Blend with minced garlic, half the cilantro, and 0.25 tsp salt until coarsely textured. Set aside.
4
Crisp
Once braising liquid nearly evaporates, raise heat to medium-high. Fry brisket in rendered fat 8 minutes, turning every 2 minutes until deeply browned and crisp on multiple sides. Transfer to a cutting board.
5
Toast
Char 4 corn tortillas directly over gas flame or in a dry skillet over medium-high 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel to keep warm.
6
Chop and plate
Finely chop crisped brisket, leaving some pieces in larger chunks. Divide between warm tortillas and top with diced white onion, remaining cilantro, and a generous spoonful of salsa verde. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef brisket
- 4 tbsp beef tallow
- 4 bay leaves
- 4 garlic cloves
- 60g (2.1 oz) white onion
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 1.5 tsp fine salt
- 8 tomatillos
- 4 serrano chiles
- 8 tbsp fresh cilantro
- 4 corn tortillas
- 1 lime