Suadero tacos in morita sauce

  • This brisket in morita chile sauce is a great option for a taquiza, it will be the winning combination to delight your palate, you won’t be able to resist trying it!


4 cups Water, for the brisket
2 cups of milk, for the brisket
1/2 tablespoons whole pepper, for the brisket
1/4 white onions, for the brisket
2 cloves of garlic, for the brisket
4 bay leaves, for the brisket
to taste salt, for the brisket
1 kilo of brisket
4 tomatoes, for the sauce
1 tomato, for the sauce
1/4 white onions, for the sauce
1 clove of garlic, for the sauce
3 morita chiles, for the sauce
1 cup Water, for the sauce
to taste grain salt, for the sauce
to taste pepper, for the sauce
enough butter
2 cups nopal, cubed, precooked
to taste corn tortillas
to taste of refried beans


Place the water, milk, pepper, onion, garlic, bay leaf, salt, and brisket in a pot over medium heat. Cook for 2 hours or until meat is tender. Booking.

For the sauce: Tatema the tomatoes, the tomato, the onion, the garlic clove and the morita pepper on a griddle until they begin to take color.

Blend the roasted ingredients with the water, salt and pepper until they form a sauce. Booking.
Melt butter in a saucepan over medium heat, add the brisket cut into medium cubes, brown for 5 minutes and add the nopales and the sauce. Cook the brisket in the sauce for an additional 5 minutes or until the sauce is slightly reduced.

Serve the brisket in morita sauce and accompany with refried beans and corn tortillas.