Suadero Tacos Recipe (Tacos de Suadero)

Three Suadero Tacos topped with chopped onions and cilantro are served on toasted corn tortillas with lime wedges. The plate rests on a blue textured surface, with extra lime wedges nearby for a fresh finish.

Suadero Tacos Recipe (Tacos de Suadero)

Suadero tacos the Mexico City way with beef slow-cooked in lard until tender, then crisped in the fat and piled onto corn tortillas with onion, cilantro, and salsa. Simple ingredients, serious flavor.

Prep Time10

Cook Time2

Course: Main Course

Cuisine: Mexican

Keyword: suadero tacos, tacos de suadero

Servings: tacos

Calories: 221kcal

Author: Mike Hultquist

Ingredients

For the Suadero

2 pounds beef brisket point cut into large chunks
3/4 cup lard or beef tallow
2-3 cups water or enough to partially cover the meat
1 teaspoon salt or to taste
½ small white onion chunked
3 cloves garlic

For Serving

12 corn tortillas
½ cup chopped white onion
½ cup chopped cilantro
lime wedges
salsa roja or salsa verde

Instructions

Add the beef, lard, water, salt, onion, and garlic to a large pot. The water should partially cover the meat.
Bring to a simmer and cook for 1½-2 hours, or until the beef is very tender. The water will gradually reduce during cooking. Once most of the water has evaporated, the beef will begin cooking in the rendered fat.
Carefully remove the meat and chop it into small taco-size pieces.
Return the chopped meat to the pot and cook it in the hot fat for several minutes, stirring occasionally, until browned and lightly crispy.
Heat the tortillas on a hot skillet or comal until soft and lightly charred.
Fill tortillas with the suadero and top with chopped onion, cilantro, salsa, and a squeeze of lime. Serve immediately.

Notes

Serving. Tacos de suadero are traditionally served simply with onion, cilantro, lime, and salsa. At many taco stands you'll find both a salsa roja and salsa verde on the table, along with a chile de árbol salsa for heat.

Taqueria Tip: Add a small piece of longaniza or Mexican chorizo to the pot while the suadero braises. It seasons the fat and adds extra depth to the meat. Remove it before serving or chop it into the tacos campechano-style.

Nutrition