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.
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
The traditional way of making Tacos de Suadero in Mexico City, 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 Tacos de Suadero
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.
Add to Collection
Print
Pin
Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: 215kcal
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.
- 1/2 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.
Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!
Nutrition
Serving: 1Taco | Calories: 215kcal | Carbohydrates: 12g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 446mg | Potassium: 229mg | Fiber: 1g | Vitamin A: 3% | Vitamin C: 0.8% | Calcium: 2.9% | Iron: 12%
¡Buen provecho!
Mely,
More recipes:
Beef cheek tacos barbacoa
Tacos de Alambre
If you like our recipes follow us on Instagram @mexicoinmykitchen
man your blog makes me hungry
Mely, nunca comi tacos de suadero porque no sabia que era y el nombre no me parecia muy apetesible – suadero, no se oia muy bien para mi. Ahora que veo tu post y tus foto me paresen deliciosos y se me antojaron, Los voy a probar!
Wooooooo amiga que cosa más deliciosa y yo a dieta jajaja, me comeria como 10 que ricos son.
that meat looks so goooood, have to agree with Rebecca your blog makes me hungry too
I wish I had one of those domed griddles. The meat looks so tender and flavorful and with simple toppings I'd love to have these for dinner tonight. Pinned.
Hello Lea Ann,
The meat is really tasteful. And for the comal-griddle.
Oh Javier! Tacos el Frank Tijuana
please tell me about the pan pictured, high in the middle. what is it called and where can you find one
Hello,
You can buy that pan following this link: http://amzn.to/2bUxH2s It cost about $40.00.
Mely, are these tortillas already fried before being warmed? I am going to get one of those pans too.
Hello Teresa,
They are warmed on the same comal that the meat is cooked.
I have always enjoyed Tacos de Suadero whenever I see them available. Did not know the cut of beef they were made from so I'm very grateful for this post and all the great info you provide. And I LOVE, LOVE, LOVE your comal! and that you provided a link to it…super grateful! Thank you for sharing this today.
Just went to the link and the price for that comal is at $57 now. In previous comments it was mentioned that it was around $40. I love tacos de suadero and want to make your recipe.
Wow! I just saw the price! It went up. I saw one for 52, I guess since more people are buying them the price went up. There are several vendors in Amazon, but they are seriously taking advantage of it. I also have the other comal for frying, and I use that one more often. That one is for marking tostadas, flautas and empanadas, but I use it to fry other things on it. Here is the link in case you are interested, it cost 39.99 http://amzn.to/2p6CNgd
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
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?
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!
Where can I buy this meat?? We love suadero tacos!
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.