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 really easy to make an option for your next taco night.
Suadero Tacos
Suadero Tacos
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 lightly fried with the fat. Some people compare the flavors of these tacos to those of the pork carnitas tacos.
The traditional way of making Tacos de Suadero in Mexico City, 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, 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 Tacos de Suadero.
How to make Suadero Tacos
DIRECTIONS:
- 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. (Please check the ingredients list below)
- 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 your cutting board and return it to the pot to lightly brown before forming the tacos.
- Warm the corn tortillas to form the tacos, top with the chopped onion and cilantro, and season with salt.
The cooks at the taco stand 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.
Tacos de Suadero
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 really easy to make an option for your next taco night.
Ingredients
- 2 Lbs. of Suadero Meat read above for details about the cut of meat
- 2 Tbs. of beef rendered fat or vegetable oil
- 12 corn tortillas
- 2 cups of water of more just enough to cover the meat.
- ½ white onion finely diced.
- 1 small bunch cilantro finely chopped
- salt to taste
- A hot salsa of your choice
Instructions
- 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 the meat is not tender.
- 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 on your cutting board and return it to the pot to lightly brown before forming the tacos.
- 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.
Notes
This is a tough 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 crockpot for 6 hours on the low setting.
Nutrition
Serving: 1TacoCalories: 215kcalCarbohydrates: 12gProtein: 22gFat: 8gSaturated Fat: 3gCholesterol: 63mgSodium: 446mgPotassium: 229mgFiber: 1gVitamin A: 150IUVitamin C: 0.7mgCalcium: 29mgIron: 2.2mg
Tried this recipe?Let us know how it was!
¡Buen provecho!
Mely,
More recipes:
Beef cheek tacos barbacoa
Tacos de Alambre
Receta en Español Tacos-de Suadero.
Unknown
A definite Friday night winner, since subscribing to your site Mely, I know make our own corn tacos, tortillas, taco seasoning powders and so on. My wife never knows what she's coming home to after work some nights ha ha loving it
Katie
Hi, suadero is def one of my favorite meats for taco beside the al pastor, but from what I see in your recipe here, I don't see any listed spices? I plan on making the meat in my pressure cooker.. what spices do I need for it?
mmartinez
Hello Katie,
Usually, the street taco places do not add spices to the meat. The meat is really full of flavors. But, some home cooks like to add some onion, garlic cloves, bay leaves and even thyme. For 2 pounds of meat, add 1/3 of a large white onion, 2 large garlic cloves, 1-2 bay leaves, and one thyme sprig.
Enjoy!
Vicky T
Where can I buy this meat?? We love suadero tacos!
mmartinez
Hello Vicky,
I usually find it at Large Latin Stores, the ones that have a meat section on the back, and they also have a butcher.
Tracy Virgin
Love you pan, where can I get one?
mmartinez
Hello Tracy,
You can buy it HERE
Elliott
It has been surprisingly hard to find recipes for saudero online. So reviews seem to over complicate the recipe. Thank you for this! I bought myself of brisket, threw it in water with beef fat for two hours, and it is perfect. To replicate my taqueros, I take out of the pot, chop it up on the cutting board, and fry it in a pan with a little bit of the grease from the pot. It also holds really well. Whatever you don't fry, you can simply chop up and save for another time. I have actually really taken to Saudero & Eggs, so good.
David
A couple of non Latino Mercado sources for Suadero meat. Pastrami is a cured cut identical to the raw Suadero cut. If you can find a butcher and ask for raw uncured pastrami, that would be Suadero. The beef plate contains the hangar steak and the skirt plus the pastrami or Suadero (naval cut of the plate) so a Suadero is basically part of the plate that is not the more tender and expensive Hangar steak or Skirt steak. It is basically part skirt steak with some of the brisket points cut thrown in. In the UK a brisket is sold with part of the Suadero attached. If you are still confused, that is because it almost is never sold at retail except at Carneceria. If your butcher buys primals and breaks them down in the store, it is the naval cut of the beef plate.
Mely Martínez
Hello David,
Thank you for the information, I know a lot of people will find it of value. Some cooks, just use brisket to make these tacos.