4 Serves
98 Mins
Trim the suadero beef and cut it into large chunks. Season the meat generously with salt and pepper.
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MexicanVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
154 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
407 mg / 4,700 mgSodium
1127 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Place the beef in a large heavy-bottomed pot or Dutch oven. Add enough oil to cover the meat halfway and cook over low heat for approximately 75 minutes until the meat is fork-tender.
Remove the meat from the pot and sear it in a hot frying pan until the edges are crispy and golden brown.
Warm the tacos on a griddle and serve the crispy suadero meat inside, garnished with fresh diced onion and additional seasoning if desired.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese