Taco de suadero is a type of taco that is very popular in Mexico City and is made using a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg, known as suadero. Suadero is noted for having a smooth texture and is typically fried and used as a taco filling. The traditional way of making taco de suadero in Mexico City involves stewing the meat with a little fat until tender and then lightly frying it with the fat. The suadero cut of beef is not commonly sold by American grocery chains, so this contributes to the main reason why suadero tacos are not well-known within the U.S.
Table of Contents
About this recipe
Welcome. If you’re looking to expand your taco repertoire, you’ve come to the right place. Today, we’re exploring the delicious world of Taco de Suadero, a hidden gem in Mexican street food.
Taco de Suadero recipe background
Originating from Mexico City, Taco de Suadero is a beloved dish featuring suadero, a specific cut of beef that comes from between the belly and the leg of the cow. This cut is known for its unique texture and flavor, making it a local favorite.
Why make this recipe?
- Unique Flavor: Suadero offers a different taste and texture compared to common cuts like sirloin or chuck.
- Quick and Easy: This recipe doesn’t require hours of preparation.
- Crowd-Pleaser: Perfect for gatherings and family dinners.
What does Taco de Suadero taste like?
Taco de Suadero is known for its juicy, tender meat with a slightly chewy texture. The meat absorbs the flavors of the spices and aromatics, resulting in a rich and satisfying bite. It tastes a bit like Taco de Carnitas and because of the frying, it tastes a bit crispy too.
What is in Taco de Suadero?
The star of this dish is the suadero meat, which is cooked with onions and spices until tender. It’s typically served on corn tortillas and garnished with cilantro, onions, and lime.
Equipment required for this recipe
- Skillet or griddle
- Cutting board
- Sharp knife
- Tongs
- Tortilla warmer
Ingredients
- 1 lb suadero meat (usually beef), cut into small pieces
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preparation: Chop the suadero meat and onions. Mince the garlic.
- Cooking: Heat water in a pan with a drop of oil over medium heat. Add the meat, onions, and garlic. Season with salt and pepper. Allow this to simmer for around 1 hour 20 minutes.
- Sauté: In a skillet, cook until the meat is browned and tender, about 10-15 minutes.
- Assemble: Place the cooked meat on corn tortillas and garnish with cilantro and lime.
What to serve Taco de Suadero with
- Guacamole: A creamy guacamole complements the meaty flavors.
- Mexican Coleslaw: Adds a refreshing crunch to your meal.
- Chips and Salsa: A classic side that never disappoints.
My recommendations and tips
- For extra flavor, marinate the suadero meat in lime juice and spices for at least 30 minutes before cooking.
- Use a cast-iron skillet for even cooking and better heat retention.
- Freshly made corn tortillas make all the difference.
Taco de Suadero storage ideas
Store any leftover meat in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.
Ingredients substitutes
- Meat: If suadero is unavailable, you can use skirt steak or flank steak as a substitute.
- Tortillas: Flour tortillas can be used if you prefer them over corn.
Alternatives
Suadero, a popular Mexican taco filling, is most similar to traditional beef barbacoa tacos due to their texture and cooking methods. If you want to learn more about any aspect of beef tacos, then please take a look at this comprehensive guide on beef tacos.
Conclusion
Preparing suadero offers a rich and flavorful experience deeply rooted in traditional Mexican cuisine. The slow-cooking method, combined with a harmonious blend of spices and seasonings, creates tender, succulent meat that tantalizes the taste buds with each bite. Whether served in tacos, burritos, or enjoyed as a standalone dish, the melt-in-your-mouth texture and robust flavors of suadero make it an absolute delight.
