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MexicanAuthentic Cuisine

Tacos de Suadero

Serves 4 to 6 Entree meat

Tacos de Suadero

Tacos de Suadero is a staple of Mexico City's bustling culinary scene, capturing the essence of everyday life in its vibrant neighborhoods. This beloved dish fills the air with its inviting aroma, drawing people together over its comforting simplicity. In this home-friendly version, the flavors remain direct and generous, honoring the way a family cook would serve it, ensuring everyone gets their fill.

Each taco is a bite into tender suadero beef, slowly simmered in lard with aromatic onion, garlic, and bay leaves until it reaches a succulent, melt-in-the-mouth texture. Topped with fresh cilantro, diced white onion, and a squeeze of lime, they come alive when paired with a tangy salsa verde cruda. Enjoy these tacos as a celebration of Mexico City's flavorful everyday cooking.

Ingredients

  • 1.2 kg (2 1/2 lb)beef suadero — the rose-meat cut, in one piece
  • 500 g (1 lb)lard — for the confit
  • 1white onion — quartered
  • 4 clovesgarlic
  • 2bay leaves
  • 18corn tortillas — warmed on the comal
  • 1white onion — finely chopped, for the table
  • 1 bunchfresh cilantro — chopped
  • 2limes — cut into wedges
  • 1 cupsalsa verde cruda — to serve
  • 1 tspfine salt

Method

  1. Begin by cutting the beef suadero into large chunks, about 5 cm (2 inches) each. This will help the meat cook evenly and absorb flavors better. In a large, heavy-bottomed pot, melt 500 g (1 lb) of lard over medium heat. Once the lard is fully melted and shimmering, carefully add the suadero pieces, ensuring they are mostly submerged in the fat.
  2. Peel and quarter the white onion, and peel the 4 cloves of garlic. Add them to the pot along with 2 bay leaves and 1 tsp of fine salt. These aromatics will infuse the meat with a rich, savory flavor. Allow the suadero to cook gently, stirring occasionally, until the meat is tender and begins to shred easily with a fork, which should take on a golden-brown hue.
  3. Once the meat is tender, remove it from the pot and let it cool slightly on a cutting board. Discard the bay leaves, onion, and garlic. Using a sharp knife, finely chop or shred the suadero into small pieces. This ensures that the meat will sit neatly in the tortillas and be easy to eat.
  4. While the meat is resting, heat a comal or a large skillet over medium heat. Place the corn tortillas on the comal in batches, warming them until they are soft and pliable, about 30 seconds to 1 minute per side. Keep the warmed tortillas wrapped in a clean cloth to maintain their softness and warmth.
  5. To assemble the tacos, place a generous spoonful of the chopped suadero onto each warm tortilla. Finely chop the remaining white onion and a bunch of fresh cilantro. Sprinkle a small amount of onion and cilantro over the meat in each taco, adding a fresh and vibrant contrast to the rich suadero.
  6. Serve the tacos de suadero immediately, accompanied by lime wedges and a cup of salsa verde cruda. Encourage everyone to squeeze lime juice over their tacos and add salsa to taste, allowing each person to customize their taco to their liking. Enjoy the tacos while they are warm and flavorful, a true taste of Mexico City.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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