Mexican
Tacos de suadero
Tender suadero is slowly cooked in its own juices with lard, then chopped and browned until the edges are crisp. Serve it the Mexico City way on warm corn tortillas with onion, cilantro, salsa, and lime.
Ingredients
- Suadero beef350g
- Pork lard3 tbsp
- Water2 cups
- White onion1/4 medium, plus 1/4 cup finely chopped
- Garlic cloves2
- Bay leaf1
- Fine sea salt1 tsp, plus more to taste
- Corn tortillas6 small
- Fresh cilantro1/4 cup chopped
- Limes2, cut into wedges
- Salsa taquera, red or green1/3 cup
Method
- Place the suadero in a wide heavy pot with the lard, water, onion quarter, garlic cloves, bay leaf, and salt.
- Bring to a gentle simmer, cover partially, and cook over medium-low heat for 75 to 90 minutes, turning the meat occasionally, until very tender.
- Add a little hot water if the pot dries out before the meat is tender.
- Remove the onion, garlic, and bay leaf, then continue cooking uncovered until the water evaporates and only the fat remains.
- Increase the heat to medium-high and brown the suadero in the rendered fat for 6 to 8 minutes, turning it so the outside gets crisp in spots.
- Transfer the meat to a board, chop it finely with a heavy knife, and season with a little more salt if needed.
- Warm the corn tortillas on a hot comal, brushing or dipping them lightly in the suadero fat if desired.
- Fill each tortilla with chopped suadero and top with chopped onion, cilantro, salsa taquera, and a squeeze of lime.
Common questions
Can I substitute another cut if I can’t find suadero beef?
Yes—brisket point, short rib, or beef belly are the closest substitutes because they have enough fat to stay tender. Choose a cut with visible marbling; very lean beef will turn dry and won’t crisp as well at the end.
How long does suadero take to cook until tender?
Plan for about 75 to 90 minutes at a gentle simmer, then a few extra minutes uncovered to evaporate the liquid and brown the meat. If your pieces are thick or your heat is very low, it may take a bit longer.
What are the most common mistakes when making tacos de suadero?
The biggest mistakes are boiling too hard, which toughens the meat, and not letting the water fully cook off before browning. Also avoid under-salting early, skipping the final chop, or overfilling tacos so the tortilla breaks.
How should I store leftover suadero and tortillas?
Store chopped suadero separately from tortillas and toppings in airtight containers. Refrigerate for up to 4 days. Reheat the meat in a skillet with a little of its fat so it crisps again; tortillas are best warmed fresh.
What’s the best way to serve tacos de suadero?
Serve immediately on warm corn tortillas with chopped onion, cilantro, and salsa taquera, plus lime wedges on the side. A light brush of reserved fat on the tortillas adds flavor and helps them stay flexible without getting soggy.