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Street-style tacos filled with slowly rendered brisket fat-cap are a Mexico City late-night staple. This high protein, fresh street food is a carnivore favorite with rich, beefy flavor.
Pat the brisket dry and season generously with salt, black pepper, and dried oregano on all sides. Let rest at room temperature for 30 minutes.
In a heavy pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Sear the brisket fat-cap side down for 5–7 minutes, until well browned. Turn and brown the other side for 3–4 minutes.
Add bay leaf and enough water to cover the brisket halfway. Reduce heat to low, cover, and simmer gently for 2–3 hours until brisket is very tender but not falling apart. Check occasionally and add water if needed.
Remove brisket from liquid and let rest for 15 minutes. Slice thinly across the grain, then roughly chop into small tacos-sized bits, keeping some fat attached for authentic texture.
On a large skillet or comal, heat the chopped brisket over medium-high heat until edges crisp slightly, about 3 minutes, stirring occasionally.
Warm the corn tortillas directly over an open flame or in a dry skillet until pliable and lightly charred. Stack in a towel to keep warm.
Fill each tortilla with a generous portion of suadero, then top with diced onion and fresh cilantro. Serve immediately with lime wedges.
