Suadero Tacos
Recipe - The Fresh Grocer - Corporate
Suadero Tacos
Prep Time10 Minutes
Servings6
Cook Time47 Minutes
Ingredients
2 lbs beef brisket, cut into 4 equal size pieces
1 ½ tsp Bowl & Basket salt
1 tsp ground Bowl & Basket black pepper
1 ½ tsp ancho chili powder
1 ½ tsp garlic powder
4 cups (1 carton) Bowl & Basket Beef Broth
1-2 tbsp Bowl & Basket vegetable oil
cotija cheese, to serve
Bowl & Basket corn tortillas, to serve
sliced red onions, to serve
Directions
- Mix salt, pepper, chili powder and garlic powder to make a rub. Rub this over the beef brisket, coating all of the pieces well. Place in bottom of a pressure cooker and pour broth in. Secure lid and cook beef on MANUAL mode for 45 minutes. Allow to release pressure naturally.
- When pressure has been released, carefully remove beef from the pressure cooker. Let cool then carefully slice into 1 inch thick pieces.
- Heat vegetable oil in a large skillet over medium high heat. Once hot, sear the beef sliced on all sides. Remove to a cutting board and let cool slightly before carefully cutting into small pieces for tacos.
- Serve suadero meat with desired taco toppings, like sliced red onion, fresh cilantro, cotija cheese and sautéed nopalitos (cactus).
10 minutes
Prep Time
47 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
USDA Choice Beef, Brisket, Thin Cut, 2 Pound
$19.98 avg/ea$9.99/lb
Bowl & Basket Salt, 26 oz, 26 Ounce
$0.89$0.03/oz
Bowl & Basket Ground Black Pepper, 16 oz, 16 Ounce
$11.49$0.72/oz
Badia Chili Powder, 2.50 oz, 2.5 Ounce
$2.79$1.12/oz
Badia Garlic Powder, 10.5 oz, 10.5 Ounce
$7.29$0.69/oz
Bowl & Basket Fat Free Beef Broth, 32 oz, 32 Ounce
$1.79$0.06/oz
Bowl & Basket Vegetable Oil Cooking Spray, 8 oz, 8 Ounce
$2.89$0.36/oz
Qué Gusto! Cotija Cheese, 5 oz, 1 Each
$5.99
Bowl & Basket Copz White Corn Tortilla Chips, 10 oz, 10 Ounce
$2.49$0.25/oz
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
Directions
- Mix salt, pepper, chili powder and garlic powder to make a rub. Rub this over the beef brisket, coating all of the pieces well. Place in bottom of a pressure cooker and pour broth in. Secure lid and cook beef on MANUAL mode for 45 minutes. Allow to release pressure naturally.
- When pressure has been released, carefully remove beef from the pressure cooker. Let cool then carefully slice into 1 inch thick pieces.
- Heat vegetable oil in a large skillet over medium high heat. Once hot, sear the beef sliced on all sides. Remove to a cutting board and let cool slightly before carefully cutting into small pieces for tacos.
- Serve suadero meat with desired taco toppings, like sliced red onion, fresh cilantro, cotija cheese and sautéed nopalitos (cactus).