the life and times of J T Frey

Rick Bayless' Crock Pot Taco de Suadero

The latest addition to the taco collection from Rick Bayless' YouTube channel. Good-quality rendered lard isn't easy to find locally, so I had to order a jar of EPIC organic pork lard online. It's not cheap, so I'll be saving the remnants from the crock pot insert to see if I can recover the solidified fat (which will now be pork and beef) for a future recipe.

Our family of 4, 2 tacos each

  • 1 cup rendered pork lard
  • 2 lbs beef chuck, cubed
  • 1 guajillo chile, toasted, stemmed, seeded
  • salt
  1. Set a 4 qt. crock pot to its hot setting and melt the lard in the insert.
  2. Add about 1 tsp of salt and the chile pieces to the lard.
  3. Add the cubes of beef to the insert, pressing down to bring the melted lard near to covering the beef.
  4. Cover and cook for 4 hours or until the cubes are tender and just about to fall apart.
  5. Remove the beef and chile with a slotted spoon. Discard the chile and allow the beef to cool.
  6. (Optional) Break the beef into smaller pieces, even shreds.
  7. Spoon some of the fat from the crock pot insert into a large pan over medium heat. Once the fat is sizzling, add the beef and cook on all sides, taking care not to break the meat up further.
  8. Once the beef has crisped, fill warmed flour tortillas with shredded cheese, meat, and a few spoonfuls of salsa. Enjoy!

Written by Jeff Frey on Tuesday September 19, 2023
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