If you love tacos, then you need to add this to your list of favorites. Suadero could be the best homemade beef taco that you have never had.

INGREDIENTS:

Confit Suadero:

• 2 lbs (907g) Suadero meat

• 1 teaspoon (4g) smoked paprika

• 1/2 teaspoon (2g) ground cumin

• 1/2 teaspoon (under 1g) cinnamon

• 1 teaspoon (4g) granulated sugar

• 1 tablespoon (10g) kosher salt

• 1 heads worth of garlic cloves

• 3 Serrano chilies, cut in half

• 1.5 quart (1.35kg) beef fat

• 1.5 quart (1.25kg) pork fat

• 5 bay leaves

• 1 heads worth of garlic cloves

Salsa Negra:

• 2 shallots, thinly sliced

• 1 cup (240ml) vegetable oil

• 1 ounce (28g) guajillo chili

• 1/2 ounce (14g) chili de Arbol

• 2 ancho chili-seeded

• 12 black garlic cloves

• 2 teaspoons (12g) fine sea salt

• 2 tablespoons (20g) light brown sugar

• 1/2 teaspoon (under 1g) ground cinnamon

• 1.5 teaspoon (6g) ground cumin

• 1.5 tablespoon (21g) white distilled vinegar

• 8 garlic cloves

• Smoked Flakey Salt to taste

Basic Guac & Topping:

• Salsa Negra

• 2 ripe avocados

• 2 teaspoons (12g) fine sea salt

• 1.5 tablespoons (23g) lime juice

• 1/2 sweet onion brunoise

• 1 Serrano chili, fine diced

• Fresh cilantro for garnish

• 1 bag chicharrones as garnish

INSTRUCTIONS:

Confit Suadero:

1. Pre-heat oven at 225-250 F.

2. In a small-size bowl, whisk paprika, cumin, sugar, and salt until combined. Optionally you can lightly score the fat on the “suadero”; season it with all your cure and let it sit covered in your fridge overnight.

3. In a deep baking dish or a heavy bottom pot, place garlic (broken down into individual pieces) serranos and bay leaves; pat dries your suadero with a paper towel and place on top, then pour your melted beef and pork fat. The suadero meat should be entirely submerged, and if it is not, you can use a heat-proof weight.

4. Cover with aluminum foil and place in the oven for 3 hours or until the meat is tender.

5. Pull the meat out and shred as finely as you can and then chop it even finer with a clever or a knife; add it to a bowl, add a touch of your confit fat, cover it with plastic wrap and keep warm.

Salsa Negra:

1. In a medium-size pan, add shallots vegetable oil; heat that over medium heat; once it starts to sizzle, begin constantly steering until they turn golden brown and the bubbling begins to subside, then immediately remove the shallots, and let the oil cool slightly.

2. Then add guajillo peppers, arbol, and ancho chilis, let those cook over medium heat, often steering until starting to brown. Then add black garlic, salt, light brown sugar, cinnamon, and cumin; toss to combine, add vinegar, and let it simmer over medium heat for one more minute.

3. Add your mixture to a blender except for the oil, and blend until fine as possible; then add garlic, and blend again until smooth as possible.

4. Then add all of your oil and blend at maximum speed until smooth as you can—season to taste and reserve.

Basic Guac & Topping:

1. Guacamole.- In a molcajete or a bowl, place avocado and slightly mash them, then add salt, lime juice, cilantro, and serrano chili; mash and fold together until combined and adjust to taste with salt and lime juice as needed.

2. Optionally toss your suadero meat with your salsa to taste.

3. Heat a cast iron skillet over medium-high, add a tortilla, and heat for 15 to 30 seconds per side. Repeat with all of your tortillas and place in a tortilla warmer.

4. Assembly - Place a generous amount of meat on your tortilla, arrange it nicely, followed by a dollop spoon of your guacamole. Garnish with diced onion, crushed “chicharron,” and fresh cilantro.