Tacos de Suadero are a quintessential Mexican street food, particularly popular in Mexico City’s bustling taquerias. Suadero is a cut of beef from the lower chest or upper belly of the cow, known for its rich, tender texture after slow cooking. The meat is typically braised or slow-cooked until succulent, then chopped and lightly crisped on a griddle before being served in warm corn tortillas. Traditionally, Tacos de Suadero are garnished with simple yet vibrant toppings like diced onions, fresh cilantro, and a drizzle of salsa verde or roja, often with a squeeze of lime to cut through the richness. These tacos are a hearty, flavorful option that showcases the depth of Mexican culinary tradition.
Ingredients (Serves 4)
For the Suadero:
- 2 lbs suadero (beef brisket or flank steak can be substituted if suadero is unavailable)
- 1 medium white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 cups beef broth (or water)
- 2 tablespoons lard (or vegetable oil, for cooking)
For Assembly:
- 12 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa verde (or salsa roja, depending on preference)
- Lime wedges (for serving)
- Optional: thinly sliced radishes or pickled jalapeños for extra crunch and heat
Step-by-Step Recipe
Step 1: Prepare the Suadero
- Trim the Meat: Rinse the suadero under cold water and pat dry with paper towels. Trim any excess fat, but leave a thin layer for flavor during cooking.
- Cut into Manageable Pieces: If the suadero is in one large piece, cut it into 3-4 smaller chunks to fit comfortably in your pot.
Step 2: Braise the Suadero
- Set Up the Pot: In a large pot or Dutch oven, place the suadero chunks, halved onion, garlic cloves, bay leaves, oregano, cumin, salt, and black pepper.
- Add Liquid: Pour in the beef broth (or water) until the meat is just covered. If using water, you may need to adjust the seasoning later.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce to a low simmer. Cover the pot and cook for 2-3 hours, or until the meat is fork-tender and easily pulls apart. Check occasionally, adding more liquid if needed to keep the meat partially submerged.
- Cool Slightly: Once tender, remove the suadero from the pot and let it cool slightly on a cutting board. Reserve about 1/2 cup of the cooking liquid for later.
Step 3: Chop and Crisp the Suadero
- Chop the Meat: Once the suadero is cool enough to handle, chop it into small, bite-sized pieces. The texture should be tender but firm enough to hold its shape.
- Heat the Griddle: In a large skillet or comal, heat 1 tablespoon of lard (or oil) over medium-high heat until shimmering.
- Crisp the Meat: Add the chopped suadero to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the edges are slightly crispy and golden brown. If the meat sticks, add a splash of the reserved cooking liquid to deglaze the pan and enhance the flavor.
- Taste and Adjust: Taste the suadero and add more salt or pepper if needed. Keep warm on low heat while you prepare the tortillas.
Step 4: Warm the Tortillas
- Heat the Tortillas: In a separate skillet or on the same comal, warm the corn tortillas over medium heat for 30-45 seconds per side until soft and pliable, with a few golden spots if desired. Stack them in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Step 5: Assemble the Tacos
- Add the Suadero: Place a generous spoonful of the crispy suadero (about 2-3 tablespoons) in the center of each tortilla.
- Garnish: Top each taco with a sprinkle of diced onions and chopped cilantro for freshness and crunch.
- Add Salsa: Spoon a small amount of salsa verde (or salsa roja) over the top—about 1-2 teaspoons per taco. The salsa adds a tangy, spicy contrast to the rich meat.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing. Optionally, add sliced radishes or pickled jalapeños for extra texture and heat.
Tips for Success
- Finding Suadero: Suadero can be tricky to find outside of Mexico. If unavailable, brisket or flank steak are good substitutes, though they may require slightly longer cooking times to achieve the same tenderness.
- Slow Cooker Option: To save time, you can braise the suadero in a slow cooker. Place all braising ingredients in the slow cooker and cook on low for 6-8 hours, or until tender.
- Crisping the Meat: The key to authentic Tacos de Suadero is the slight crispiness of the meat. Don’t skip the step of frying the chopped suadero in lard—it adds a depth of flavor that’s hard to replicate.
- Salsa Choices: Salsa verde, made with tomatillos, adds a bright, tangy flavor that pairs well with the richness of suadero. If you prefer a smokier flavor, opt for salsa roja made with dried chiles like guajillo or ancho.
- Make Ahead: The suadero can be braised a day ahead and stored in the fridge with its cooking liquid. Reheat and crisp the meat just before serving for the best texture.
Serving Suggestion
Tacos de Suadero are best enjoyed with classic Mexican sides like frijoles de la olla (slow-cooked beans) or a simple cucumber and tomato salad with a squeeze of lime. For drinks, pair them with a cold horchata, a tamarind agua fresca, or a Mexican beer like Modelo to complement the savory flavors. These tacos are perfect for a casual taco night or as the star of a festive gathering, offering a taste of Mexico City’s vibrant street food culture.
