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
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.
Useful gear for this recipe
$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
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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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