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Finish suadero the way a taquería would
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Suadero is the defining taco filling of Mexico City — a fatty, gelatinous cut from the belly/flank area, slow-cooked in lard until it is crisp on the outside and soft within.
Serves 6 peoplePrep 10 minCook 2 hr
What to ask for
This recipe calls for Suadero. Can't get it where you are?
Ingredients & method
Ingredients
- 1 kg suadero (beef flank/belly section), cut into large pieces
- 500 g lard (for frying)
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 onion
- 3 garlic cloves
- Salt
- Corn tortillas, diced white onion, coriander, salsa verde to serve
Method
- 1Place suadero in a large pot with lard, oregano, cumin, onion, and garlic. The lard should nearly submerge the meat.
- 2Cook at a gentle simmer for 1.5–2 hours until the meat is completely tender — this is the confit stage.
- 3Remove the meat and shred or chop into small pieces. Reserve the lard.
- 4Heat a griddle or comal over high heat. Add a ladleful of the reserved lard and fry the suadero pieces until crisped on the edges.
- 5Serve piled into warm corn tortillas with diced onion, coriander, and salsa verde.
Cook this well
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Chef's tip
Mexico City taquería suadero is cooked in a birria-style pot all day — frying it briefly to order creates the contrast between the crisp edges and soft interior that defines the taco.
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