Tacos de suadero (Slow-cooked brisket tacos)

MAKES 20

“A tortilla is the thin, round corn base that holds any number of fillings. As soon as a filling is added to a tortilla it immediately becomes a taco,” says Rosa Cienfuegos.

150 1 ml vegetable oil or pork lard kg beef brisket, cut into

8-10cm chunks 1 garlic glove, minced 150 ml freshly squeezed orange juice Tortillas, to serve (see recipe p102; make 4 x quantities for 40 tortillas) 1 onion, diced, to serve 25 gm coriander leaves, finely chopped, to serve

2 Lebanese cucumbers, diced, to serve Lime wedges, to serve

SALSA TAQUERA 300 gm fresh or tinned tomatillos 1/2 white onion, halved 2 cloves garlic 1 tomato 100 ml vegetable oil 2 dried guajillo chillies (see note) 10 dried chillies de árbol (see note) or Thai chillies 1 Heat oil or lard in a flameproof casserole dish over high heat. Add brisket and sear until browned on all sides (10 minutes). Add garlic, orange juice, 1 tsp salt and 500ml (2 cups) water and stir to combine. Reduce heat to medium, then cover and cook, stirring frequently until brisket is very tender

(1½ hours). Allow brisket to cool slightly, then cut into bite-sized pieces.

2 Meanwhile, make tortillas.

3 To make salsa taquera, place tomatillos, 1/4 onion, garlic, tomato,

1 tbsp oil and 500ml (2 cups) water in a saucepan. Bring to the boil over high heat and cook for 3 minutes. Set aside to cool to room temperature.

4 Heat 2 tbsp oil in a frying pan over low heat. Add guajillo chillies and cook for 3 minutes on both sides. Using a slotted spoon, remove chillies and add to saucepan. Repeat this step with chillies de árbol.

5 Meanwhile, finely chop remaining

1/4 onion. Transfer contents of the pan to a large mortar or blender, add 10gm salt and pound with a pestle or blend to a chunky salsa. Transfer to a serving bowl; stir through chopped onion.

6 Divide brisket among 20 doubled tortillas and top with onion, coriander, cucumber and salsa taquera. Serve with lime wedges on the side.