Crowd-Pleasing Texas Tacos de Suadero

Tastemade • 5 months ago   775     24  •  70.1K Views
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One bite of Chef Diego Galicia's melt-in-your-mouth, Tex-Mex tacos de suadero will instantly transport your taste buds to Mexico City — especially when a...

Posted 5 months ago in Food & Drink
Tastemade5 months ago



1/2 a whole beef brisket
2 white onions
sliced 1 head of garlic
whole cloves, peeled
10 serrano chiles
8 ancho chiles
8 Morita chiles
1/2 cup canola oil
1/2 lb Roma tomato
Serrano, ancho, and
Morita chiles (taken from the suadero)
1/2 head of garlic (taken from the suadero)
1 onion (taken from the suadero)
Cilantro, chopped
Splash of Estrella Jalisco beer


1. 1. preheat oven to 300 F.

2. 2. Cut the suadero into large chunks.

3. 3. Pour canola oil into a deep hotel pan and add chunks of beef, tossing them in the oil until they’re all

4. coated.

5. 4. Heat the pan, season with salt, and continue to toss.

6. 5. Add in the onion, garlic, and all the chiles.

7. 6. Cover with a layer of parchment paper, a layer of tin foil, and the pan’s lid.

8. 7. Cook for 12-15 hours in the oven.

9. 8. When the time is up, uncover the pan and check for tenderness.

10. 9. Remove pan from oven. The brisket will have released all its collagen and fat.

11. 10. Let cool. Remove all the meat, chiles, garlic, and onion.

12. 11. In a large mixing bowl, add the beef chunks, half of the ancho, Serrano, and Morita chiles, half of the

13. head of garlic, half of the onion. Mix by hand.

14. 12. Once most of the ingredients are broken down with the meat, transfer to a cutting board and chop with a

15. cleaver or knife. It should all be a cohesive mix of meat, chiles, onion, and garlic. Season the mix to taste.

16. 1. On a griddle on medium heat, lightly char the Roma tomatoes on all sides.

17. 2. In a blender, add the tomatoes, the remaining half of onion and garlic, Serrano, ancho and Morita

18. chiles, cilantro, a splash of Estrella Jalisco, and salt.

19. 3. Blend on high until the salsa is smooth. If it struggles to blend add water slowly.

20. Plating:

21. Warm tortillas in a griddle or comal.

22. Spoon suadero onto a tortilla and garnish with salsa, cilantro, and a few drops of lime juice.

Gilbert Hernandez
Gilbert Hernandez5 months ago

It looks like classic tex wannabe Mexican tacos. Please be authentic

Marty Almendarez
Marty Almendarez5 months ago

Looks sooo good!😊💜✔

Samir Elnaggar
Samir Elnaggar4 months ago

Absolutely delicious 👍

Maryann Amaro
Maryann Amaro5 months ago

Looks delicious 👍

Gracie Vasquez
Gracie Vasquez4 months ago

He said smokey flavor...he just boiled the meat with the peppers...he didn't smoke it in the grill.