Tacos de Suadero

Slice the beef thin and salt both sides (3.2g for 400g).

Heat oil in a pan and stir-fry the garlic and onion (just to bring out aroma).

Transfer the cooked garlic and onion to a stewing pot and brown the beef briefly (the goal is to perfume the meat).

Add lard, cover the meat with water, and add bay leaf and oregano powder.

Cover and simmer for about 1 hour (top up water if it cooks down).

Prep toppings: mince the onion.

Have lime ready.

Prep cilantro (leaves for topping, stems for the salsa).

Salsa roja prep: char garlic, onion, and chili in oil until blackened.

Blend canned tomatoes, salt, vinegar, optional cilantro, and sugar in a blender.

Salsa verde prep: pulse fresh garlic, onion, bell pepper, lime juice, and cilantro with salt in a blender.

Tortilla prep: mix masa harina with water, salt, and a touch of oil.

Divide the dough into about 20g portions and roll into balls.

Press each ball with a tortilla press.

Cook the tortillas on a Victoria comal griddle (about 40 seconds over medium heat).

Remove the lid from the simmered beef and reduce off the moisture (about 20 minutes over medium heat).

Once mostly dry, lower the heat and confit-fry in the rendered oil for 15 minutes.

Once cooled slightly, chop the meat on a board.

Plate by topping the tortillas with meat, salsa, and toppings.