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You are here: Home » Antojitos

Tacos de Suadero

Published: May 2, 2017 · Updated: Aug 13, 2021 by Mely Martínez

JUMP TO RECIPE

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 Recipe

Tacos de suadero recipe - Mexican recipes

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.

tacos de suadero quick and esasy

The traditional way of making Tacos de Suadero in Mexico City, Wikipedia

tacos de suadero easy and delicious

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

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Tacos de suadero
  • 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)

tacos de suaderotacos de suadero recipe

  • 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.
tacos de suadero instrucciones paso a paso

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

¡Buen provecho!

Mely,

suadero tacos recipe

More recipes:
Beef cheek tacos barbacoa
Tacos de Alambre

Receta en Español Tacos-de Suadero.

Tacos de suadero recipe - 2

Tacos de Suadero

Mely Martínez
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. 
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Tacos
Cuisine Mexican
Servings 12
Calories 215 kcal

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!
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Reader Interactions

Comments

  1. Sally

    December 20, 2021 at 1:25 pm

    Hey there I couldn’t see anywhere listed, but what temp do you cook the meat for? And is that uncovered?
    I hope to cook it tomorrow thanks 🙂

    Reply
    • Mely Martínez

      December 20, 2021 at 1:26 pm

      Hello Sally,
      Cook at medium-high heat. No need to cover.

      Reply
  2. Shirley Wilhelmsen

    November 08, 2021 at 10:25 am

    5 stars
    Wonderful!! Where can the special pan be purchased?

    Reply
    • Mely Martínez

      November 08, 2021 at 1:25 pm

      Hello Shirley,

      You can find it on Amazon.https://amzn.to/3wtnrqh

      Reply
  3. David

    September 20, 2020 at 2:08 pm

    5 stars
    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.

    Reply
    • Mely Martínez

      September 20, 2020 at 3:23 pm

      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.

      Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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