1. Cooking the suadero: Place the suadero in a large pot with the water or broth, the half-onion, garlic cloves, bay leaves, oregano, cumin, pepper, and salt.
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Cover the pot and let it simmer over low heat for about 1 hour and 30 minutes, or until the meat is very tender.
Check the liquid level while cooking. If it reduces too much, add a little hot water.
2. Chop the meat
Remove the suadero from the pot and let it rest for a few minutes.
Cut it into small pieces or chop it finely, as is traditionally served in taquerias.
Reserve about 125 ml (½ cup) of the cooking broth.
3. Brown the suadero
Heat a large metal skillet or griddle and add the
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