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Tacos de suadero recipe - 2
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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. 
Course Main Course, Tacos
Cuisine Mexican
Keyword tacos de canasta, Tacos de Suadero
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.
  • 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: 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