Suadero Tocos

When it comes to tacos, Mexico City is the mecca. From street stalls to high-end taquerías, the variety of flavors and textures is endless. But among the countless options, one taco stands out as a true local favorite: suadero tacos. If you’ve never had the pleasure of biting into a juicy, tender suadero taco, you’re missing out on one of Mexico’s most delicious and underrated treasures. 

Suadero refers to a specific cut of beef taken from the area between the belly and the leg of the cow. It’s a thin, marbled cut with a texture that’s somewhere between brisket and flank steak. Unlike tougher cuts that require slow braising or smoking, suadero is known for its smooth, almost silky texture when cooked properly.

What makes suadero tacos so special is the cooking method. The meat is typically simmered or confited in its own fat (similar to carnitas) on a large, shallow griddle known as a comal or cazo. This process renders the fat and tenderizes the meat, giving it a rich, juicy flavor with a slightly crispy edge once it’s finished on the griddle.

What will you need?

• Suadero meat (or brisket as a substitute)
• Pork lard
• salt
• black peppercorns
• garlic
• onion
• whole cloves
• bay leaves
• cinnamon stick
• your favorite salsa, for serving
• cilantro and onion, for garnish
• corn tortillas, for serving

How to make Suadero Tacos

Start by scoring both sides of the meat in a crisscross pattern. Salt all sides of the meat and place in the fridge to dry brine. This will help get it crispy.

Remove the meat from the fridge and pat dry with paper towels. Fill a large pot with the lard and lay in the meat. Add in the garlic, onion, whole cloves, black peppercorns, bay leaves, and cinnamon stick.

Place in the oven at a low temp and braise for 3-6 hours. The longer, the more tender the meat will become. You do not want the oven to be too hot, or it will start frying the meat and become tough.

Once the meat is tender, remove from the oven and let rest. A lot of times after the meat is done braising, people will sear it off in a hot pan to get a good crispy sear. If you want to go the extra mile, sear the meat off in a hot pan on both sides until you get that golden crust.

Shred the meat in a bowl and taste for salt. Add more if needed.

Heat some corn tortillas and layer in some of the meat. Top with you favorite salsa, onion and cilantro, and a squeeze of lime.

Suadero Tocos

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: Mexican

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 lbs 3 Suadero meat (or brisket as a substitute)

• 1 lb 1 pork lard

• salt

• 1 1 white onion, cut in half

• 1 1 bulb of garlic

• 2 tsp 2 black peppercorns

• 2 2 bay leaves

• 4 4 whole cloves

• 1 1 cinnamon stick, broken in half

• corn tortillas, for serving

• fresh cilantro, for garnish

• diced white onion, for garnish

• your favorite salsa, for serving

• lime, for garnish

Directions

• Start by scoring both sides of the meat in a crisscross pattern. The cut should only be about 1/8 deep. Salt all sides of the meat and place in the fridge to dry brine. This will help the salt penetrate trough and get it crispy when cooking. Let brine in the fridge for 30 minutes and up to 2 hours.
• Remove the meat from the fridge and pat dry with paper towels. Fill a large pot with the lard and lay in the meat. Alice off the top of the garlic and add it into the pot along with the onion, whole cloves, black peppercorns, bay leaves, and cinnamon stick.
• Place in the oven at 300 degrees Fahrenheit, and braise for 3-6 hours. The longer, the more tender the meat will become. You do not want the oven to be too hot, or it will start frying the meat and become tough.
• Once the meat is tender, remove from the oven and let rest for 20 minutes. A lot of times after the meat is done braising, people will sear it off in a hot pan to get a good crispy sear. If you want to go the extra mile, sear the meat off in a hot pan on both sides until you get that golden crust.
• Shred the meat in a bowl and taste for salt. Add more if needed.
• Heat some corn tortillas and layer in some of the meat. Top with you favorite salsa, onion and cilantro, and a squeeze of lime. Hope you enjoy!