Tacos de suadero con salsa verde con chiles mixtos

Ingredientes

• 3 to 4 pounds brisket (most of the fat trimmed, cut in 2” pieces)
• Juice of an orange (about 1/4 cup)
• Juice of a lime (about 2 tablespoons)
• 3 garlic cloves (pressed or minced)
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 2 to 3 tablespoons vegetable oil (to sear meat)
• 3 bay leaves
• 16-18 warm corn tortillas
• Salsa Verde con Chiles Mixtos (or your salsa of your choice)
• Chopped white onion (to garnish)
• Chopped cilantro (to garnish)

Preparación

1. 1

   In a large bowl, combine the orange and lime juice, garlic, salt, and pepper. Add the meat and toss to coat. Let marinate for a half hour to 24 hours (if more than an hour, cover and refrigerate). Bring to room temperature before cooking.

2. 2

   Heat oil in a large and extended casserole over high heat. Once hot, cooking in batches if necessary to not overcrowd the pan, add the meat and brown for 4 to 5 minutes, flipping as it does. Remove browned meat with a slotted spoon or spider.

3. 3

   Once you have browned all the meat, return it to the casserole and add enough water to barely cover it. Add the bay leaves and stir. Bring to a rolling boil, then reduce the heat to medium low, cover, and cook for a couple hours, until the meat is completely cooked through and very tender. If there is still liquid in the casserole, continue cooking uncovered until it has cooked off.

4. 4

   Place the meat on a chopping board and chop into small pieces, then return it to the casserole and cover so it will remain hot.

5. 5

   Serve on a plate covered with warm corn tortillas, along with Mixed Chile Salsa Verde and onion and cilantro on the side for people to add to taste.