Tacos de suadero – slow-cooked beef brisket tacos

The quintessential Mexico City taco, suadero involves cooking beef in its own fat on a convex-concave comal (cast-iron pan). The meat cooks in the concave section and the tortillas are warmed on the convex section. My recipe is a simplified version which uses brisket (the cut used in Mexico City isn’t widely available in the UK). The taco should be rich and nourishing, with the salsa lending plenty of bright and spicy flavour. It’s one of my favourite tacos to cook and eat. This recipe will yield enough meat and salsa for quite a few tacos, but any leftover meat can be kept in the fridge or freezer.