Out of the whole universe of tacos you’ll find in Mexico City, tacos de Suadero must be one of the most popular choices, along with the Al Pastor tacos. This is a really easy to make option for your next taco night. The meat is very tasty, even though it takes a little more time to cook. The meat is usually stewed with a little fat until tender and then slightly fried with the fat. Some people compare the flavors of these tacos to those of the pork carnitas tacos.
|Traditional way of making Suadero Tacos in Mexico City, THANKS Wikipedia|
This particular cut of meat, called “Suadero” in Mexico, is found here in the States at Latin Markets by the name “Rose Meat”, or even “Roast Meat”, like in my local Latin market. This is a light pink cut of meat that looks like a muscle and can be confused with hanger steak, brisket or any other cut of meat used for shredding. I found some meat packing specs in this web site HERE that say the following: navel beef plate, consisting of the trapezius muscle of the beef. Hopefully you can find it in your area and enjoy some Suadero Tacos.
- 2 Lbs. of Suadero Meat (read above for details about the cut of meat)
- 2 Tbs. of beef rendered fat or vegetable oil
- 2 cups of water, of more just enough to cover the meat.
- 12 corn tortillas
- 1/2 whit onion, finely diced.
- 1 small bunch cilantro, finely chopped
- salt to taste
- A hot salsa of your choice
- This is a though meat and needs some time to cook until tender. If you have a pressure cooker, cooking the meat will take 35 minutes. Another option is cooking it in a crock pot for 6 hours on the low setting.
1.Place the meat and beef fat or oil into a pot and cover with the water. Cook for about 2 hours until meat is tender. Add more water if needed during this process if meat is not tender.
2. Once the meat is tender and the water has reduced, the meat will start to brown with the fat. At this time you can either shred the meat or chop it in you cutting board and return it to the pot to lightly brown before forming the tacos.
3. Warm the corn tortillas to form the tacos, top with the chopped onion and cilantro, and season with salt. Sometimes I cook the meat in advance and just brown on the griddle while warming the tortillas when ready to serve.
The cooks at the taco stands usually slow-cook the meat in a pot or over the large dome-type griddle like the one I have above, called “Comal de Bola”. The juices of the meat keep it moist. The griddle is also used to warm up the tortillas for the tacos. But you can use any pot to cook your meat and a skillet or griddle to brown it.