In Mexico, it’s traditional to braise a cut of meat called suadero in a liquid with a tomato and chipotle base; vinegar is added to help break down the meat and yield that melt-in-your-mouth texture. Since suadero might be difficult to find in the States, we’ve subbed with next best thing—brisket—and topped our tacos with the strawberry salsa here.
YIELD 8 servings
ZEST FACTOR Medium
PREP TIME 10 minutes z
COOK TIME 3 hours
¼ cup vegetable oil
2 pounds beef brisket
salt and pepper to taste
1 onion, diced
4 garlic cloves, minced
1 (10.75-ounce) can tomato puree
2 tablespoons chipotles in adobo, chopped
2 tablespoons chile powder
2 teaspoons ground cumin
1 tablespoon ground cayenne
1 bay leaf
1 (12-ounce) bottle Mexican-style beer
1 tablespoon apple cider vinegar
Corn or flour tortillas for serving
Your favorite toppings
1. Preheat the oven to 325°F.
2. Warm the oil in a large saucepan or Dutch oven over medium-high. Liberally season the brisket with salt and pepper. Brown the meat on all sides, about 10 minutes. Remove from the pan and set aside.
3. Reduce the heat to medium and add the onions and garlic. Cook for about 5 minutes, until the onions are just tender.
4. Add the tomato puree, chipotles and sauce, chile powder, cumin, cayenne and bay leaf. Stir to combine and cook for 2 minutes.
5. Stir in the beer and vinegar. Add the brisket, along with any juices, to the pot. Add water or stock, if needed to cover the meat and bring to a boil.
6. Cover and bake for about 2½ hours or until tender. Shred the meat and return to the braising liquid.
7. Serve hot with tortillas and your favorite toppings.