Tacos de Suadero
Tacos de Suadero are a beloved street food from Mexico City, featuring thinly sliced beef (suadero) that is slowly cooked until tender and then crisped up in its own rendered fat. The unique cut of meat, from between the beef hide and the rib, offers a distinct texture and rich flavor. These tacos are typically served on warm corn tortillas with fresh cilantro, diced onion, salsa, and a squeeze of lime.
🧂 Ingredients
- 500 g Suadero(Look for a cut that is about 1-1.5 cm thick. If you can't find suadero, a thinly sliced beef brisket or flank steak can be a substitute, though the texture will differ.)
- 3 tbsp Lard(Or beef tallow for a richer flavor.)
- 16 Corn tortillas(Small, street taco size.)
- 1/2 cup Cilantro(Fresh, finely chopped.)
- 1 White Onion(Small, finely diced.)
- for serving Salsa(Your favorite salsa, such as salsa verde or a spicy red salsa.)
- 2 Lime(Cut into wedges for serving.)
- to taste Salt
- to taste Black Pepper
👨🍳 Instructions
- 1
Prepare the Suadero: If your suadero is not already thinly sliced, slice it against the grain into pieces about 0.5 cm thick. Season generously with salt and black pepper. If the suadero is very thick, you can score it lightly to help it cook more evenly.
⏱️ 10 minutes - 2
Render the Fat: In a large, heavy-bottomed skillet or comal, melt the lard over medium-low heat. Add the suadero slices in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches. The goal is to slowly render the fat from the meat, which will then be used to fry it.
⏱️ 20-30 minutes - 3
Cook until Tender and Crispy: Continue to cook the suadero over medium-low heat, stirring occasionally. The meat will first turn opaque and then begin to soften as its own fat renders. Once the meat is tender and has released a good amount of fat, increase the heat to medium-high. Cook, stirring more frequently, until the edges of the suadero are nicely browned and crispy, but the center remains tender. This should take about 15-20 minutes on higher heat. Drain excess fat if necessary, leaving about 1-2 tablespoons in the pan.
⏱️ 15-20 minutes - 4
Chop the Suadero: Transfer the cooked suadero to a clean cutting board. Finely chop the meat into small, bite-sized pieces. This is a signature characteristic of suadero tacos.
⏱️ 5 minutes - 5
Warm the Tortillas: While the suadero is cooking or after chopping, warm the corn tortillas. You can do this directly on a comal or in a dry skillet over medium heat for about 30-60 seconds per side, until pliable and lightly golden. Alternatively, you can steam them briefly.
⏱️ 5 minutes - 6
Assemble the Tacos: Place about 2-3 tablespoons of the chopped suadero onto each warm tortilla. Top generously with fresh chopped cilantro and diced white onion.
⏱️ 5 minutes - 7
Serve: Serve the tacos immediately with your favorite salsa on the side and lime wedges for squeezing over the top.
⏱️ 2 minutes
💡 Pro Tips
- ✓The key to great suadero is slow rendering followed by a quick crisping. Don't rush the initial cooking phase.
- ✓Ensure your suadero is sliced thinly enough to achieve the desired texture. If it's too thick, it will be chewy rather than tender-crispy.
- ✓The rendered fat from the suadero is flavorful and essential for cooking the meat and warming the tortillas. Don't discard too much of it.
- ✓Tacos de Suadero are a classic from Mexico City's street food scene, often found in 'taquerias' late into the night.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, you can add a splash of beef broth during the initial cooking phase if the meat seems dry.
- Experiment with different types of salsas, such as a smoky chipotle salsa or a bright avocado salsa.
- Some variations include adding a small amount of thinly sliced beef tongue (lengua) along with the suadero for added complexity.