Tender Beef Suadero Tacos | Mexican street food

Cut the beef into large cubes or thick strips and season with salt and ground black pepper. In a deep saucepan or large pan, pour 200 ml of water, add the lightly crushed garlic cloves, half of the yellow onion cut into quarters, bay leaves, and ground cumin. Add the beef, cover with a lid, and simmer over medium-low heat for 35-40 minutes, until the liquid has almost completely evaporated and the meat becomes very tender.

Remove the tender beef pieces from the pan onto a wooden cutting board and chop them finely into juicy bite-sized pieces. Heat the sunflower oil in a large cast-iron skillet or on a hot griddle over medium-high heat. Add the chopped meat and brown for 4-5 minutes, stirring frequently, until the edges are crispy and golden, while keeping the inside juicy as is typical for Suadero tacos.

Warm the tortillas in a dry skillet for 30 seconds on each side until soft and warm. Place a generous portion of browned beef onto each warm tortilla. Top with the remaining finely chopped onion and fresh chopped cilantro. Serve immediately with fresh lime wedges for squeezing generously.