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.
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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.
Nutrition
Serving: 1Taco | Calories: 215kcal | Carbohydrates: 12g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 446mg | Potassium: 229mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 0.7mg | Calcium: 29mg | Iron: 2.2mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/tacos-de-suadero/
¡Buen provecho!
Mely,
More recipes:
Beef cheek tacos barbacoa
Tacos de Alambre
Receta en Español Tacos-de Suadero.
Rebecca Subbiah
man your blog makes me hungry
Prieta
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!
NORMA RUIZ
Wooooooo amiga que cosa más deliciosa y yo a dieta jajaja, me comeria como 10 que ricos son.
Nammi
that meat looks so goooood, have to agree with Rebecca your blog makes me hungry too
Lea Ann
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.
Mely
Hello Lea Ann,
The meat is really tasteful. And for the comal-griddle.
luckyforonce
Oh Javier! Tacos el Frank Tijuana
Anonymous
please tell me about the pan pictured, high in the middle. what is it called and where can you find one
mmartinez
Hello,
You can buy that pan following this link: http://amzn.to/2bUxH2s It cost about $40.00.
Teresa
Mely, are these tortillas already fried before being warmed? I am going to get one of those pans too.
mmartinez
Hello Teresa,
They are warmed on the same comal that the meat is cooked.
Veronica
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.
Veronica
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.
mmartinez
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
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.