CarneAtlas›Suadero

Tacos de Suadero

Beef · Suadero

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 you'll need

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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

  1. 1Place suadero in a large pot with lard, oregano, cumin, onion, and garlic. The lard should nearly submerge the meat.
  2. 2Cook at a gentle simmer for 1.5–2 hours until the meat is completely tender — this is the confit stage.
  3. 3Remove the meat and shred or chop into small pieces. Reserve the lard.
  4. 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.
  5. 5Serve piled into warm corn tortillas with diced onion, coriander, and salsa verde.

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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