The Greatest Taco You’ve Never Heard Of (Suadero Tacos)

Confit Suadero:

1. In a small bowl whisk together the paprika, cumin, cinnamon, salt and sugar until evenly combined. If you’d like, lightly score the fat side of the meat; this will help the seasoning penetrate the meat and flavor it more. Sprinkle the seasoning all over and press it into the meat so it adheres and fully coats. Place on a baking sheet, cover and marinate in the fridge overnight.
2. Preheat the oven to 225-250℉ (107-120℃); whatever the lowest setting is on your oven.
3. In a deep baking dish or a heavy bottom pot, add the garlic cloves, chiles and bay leaves in the center of the pan. Add the seasoned meat so it sits on top of the chiles and garlic like a trivet. 
4. In a medium pot over medium-high heat, melt the beef and pork fat until just melted and combined; you don’t want to heat the fat too much, just melt it. Pour the fat over the meat; it is important it is completely submerged in the fat. If the meat is floating at the top, use something that is heatproof to hold it down like a metal pot lid or metal meat presses. 
5. Cover with aluminum foil and place in the oven for 3 hours or until the meat is tender.
6. At this point, you can either shred and serve the meat, instructions below, or for a more traditional method, remove the meat from the oven and let cool to room temperature. Once the fat is completely solidified and everything is cooled completely, cover and place in the fridge for 2-4 days to age. If you follow this method, reheat the meat in the same temperature oven until warmed through completely and then continue with the following step. 
7. Drain the meat from the fat and shred as finely as you can with two forks. Add the meat to a cutting board and chop it even finer with a cleaver or knife. 
8. Add the meat to a bowl and toss with a touch of the confit fat. Cover with plastic wrap and keep warm until ready to serve.

‍Salsa Negra:

1. Have a sheet tray lined with paper towels near your stove top. 
2. Add the oil and shallots to a medium skillet over medium-high heat. Heat the oil, while constantly stirring the shallots with long chopsticks. After a few minutes the oil will begin to bubble and then increase to a vigorous boil. Continue to cook and stir the shallots until they turn golden brown and the bubbling in the oil subsides.
3. Immediately transfer the shallots using a spyder or slotted spoon to the prepared baking sheet, leaving the majority of the oil in the pan. Let the shallots drain and set aside and let the oil cool slightly in the pan. 
4. Once cooled, place the skillet with the oil back over medium heat and add all of the dried chiles. Cook, stirring often, until the chiles just begin to brown. Add in the black garlic, salt, sugar, cinnamon, and cumin and stir to combine. Add the vinegar and let simmer for 1 more minute.
5. Remove all of the solids from the pan and add to a blender; don’t add the oil at this time. Blend until as fine as possible. Add the raw garlic cloves and again blend until as smooth as possible. Add all of the oil from the skillet and blend on the highest speed to get a smooth sauce. Season to taste and set aside until ready to serve. 

‍Guacamole:

1. Add the avocados to a molcajete or medium bowl and mash until even in size but still chunky. Add in the salt, lime juice, onion, chile, and cilantro and fold to combine, mashing more until you reach your desired consistency. 
2. Season with more salt and lime juice to taste. Set aside until ready to serve. 

‍Assembly: 

1. Add the salsa negra to taste to the shredded meat and toss to evenly combine. Set aside. 
2. Heat a cast iron skillet over medium-high. When the skillet is hot, add a tortilla and heat for 15 - 30 seconds per side. Repeat with all of your tortillas, placing them in a tortilla warmer or under a clean towel, until ready to serve.  

1. Add a warmed tortilla to a cutting board, top with a generous amount of the shredded meat, a dollop of guacamole, diced onion, crushed chicharrones, and fresh cilantro. Repeat making more tacos. Serve immediately.