Nowadays most Americans must not be unfamiliar with tacos, we can have tacos at the nearest fast food restaurants or simply make tacos at home.
But there’s one called suadero taco, even some traditional Mexicans don’t have an idea about this kind of taco.
So today, let’s uncover the mystery of suadero taco. Keep reading and you’ll find out what is suadero taco and how to make it.
What is a Suadero Taco?
A suadero taco is named for the particular cut of meat featured in the dish, known in Mexican cuisine as suadero. Suadero tacos, which are similar to carnitas in flavor and preparation, are frequently found at street taco stands in Mexico City and the surrounding areas and are prized as a delicacy.
Suadero meat is traditionally braised in Mexican cuisine before being fried in fat or seared on a hot grill to produce a rich, tender, and crispy end product.
The History of Suadero Tacos
Today’s taco is a fairly modern concept of an ancient dish.
Some believe the word “taco” stems from the word “tlahco,” meaning “in the middle” in Nahuatl, a Uto-Aztecan language.
In the past, it’s thought that the Aztecs made flatbreads with corn dough that resembled tortillas and were topped with raw fish or even insects.
Moving much closer to present-day, Mexican immigrants in the late-19th and early-20th centuries introduced Americans to a soft tortilla wrapped with a spicy filling, which has since taken on varied ingredients and a new, signature shape to evolve into the taco we know today.
However, as far as ingredients go, suadero appears to have only recently been noted in this centuries-long timeline of tacos.
However, it’s not clear exactly when.
Eventually, as tacos became more and more Americanized over the years, proteins like beans and fish were swapped out for meats like lamb and pork.
Yet, we don’t see a record of beef being used for tacos until the 1960s, which is the same decade that tacos became popular street food in Mexico City.
Suadero tacos are believed to have made their quiet debut toward the end of the 20th century, most likely in Mexico City or the surrounding area, when various changes in trade between the US and Mexico occurred in the late 1990s. At that time, it’s likely that Mexican butchers started keeping and selling meat that may have otherwise been discarded for other uses.
What is Suadero Meat?
Between the lower flank and sirloin primal sections of a cow, just above the udders, is where suadero meat is cut. Suadero has a rich flavor and a smooth texture. It is also known as “rose meat” due to its pink color. Some suadero cuts are made from pork rather than beef, though they are uncommon and difficult to find.
Suadero is a fatty, thinly-sliced cut, comparable to brisket or skirt steak, though without the muscle grain.
It can be served soft or crispy (both ways are delicious) and becomes tender when cooked slowly.
Suadero can, regrettably, be challenging to locate.
The fact that it is almost exclusively used in Mexican cuisine means that Mexican chefs and butchers are more likely to be familiar with it or even be able to distinguish it from comparable cuts.
Traditional Suadero Taco Recipe
In order to highlight the meat’s rich, delectable flavor, this traditional suadero taco recipe uses few ingredients.
Nevertheless, feel free to adapt this straightforward recipe however your imagination and palate desire by incorporating new spices into the marinade or switching the taco toppings.
How to Cook Suadero Meat for Tacos
Suadero is not the most tender cut of meat, so slow cooking it at low temperatures brings out its best flavors.
To retain moisture and reach its tenderest state, it should ideally be cooked in a flavorful liquid, steam, or smoke.
Any of the following equipment you might have on hand is suitable for cooking suadero:
- Pressure cooker: Suadero can be prepared in the shortest amount of time, on high, at about 40 to 50 minutes. For recommended cooking times based on how much meat you’re cooking, consult the owner’s manual for your specific model.
- Slow cooker/crockpot: These containers enable the suadero to marinate in its own juices as opposed to oil, as in some other techniques, making for a healthier meal. Cook on low for 6 hours.
- Dutch oven (or a large pot): If you lack a specific slow cooker or other equipment, you can prepare your suadero on the stovetop. Cook the meat for 5-6 hours holding just below a simmer, or boil it for at least 2 hours.
- Wok: For professional chefs, a dome-shaped griddle such as a wok –or a comal de bola, in traditional Mexican cuisine–is used for cooking suadero and other cuts of meat requiring tenderizing. The bowl shape enables steam to surround the meat while it cooks while being submerged in fat. The meat should be cooked in the pan over the fire for at least two hours or until tender.
Ingredients
For tacos:
- 1-2 lbs (16-32 oz) marinaded suadero
- Water (enough to fully cover the meat inside the cooking vessel)
- 2-3 tbsp oil (or rendered suadero fat)
- 6-12 corn tortillas (aim for 2-3 oz of meat per tortilla)
- ½ cup (4 oz) finely diced white onion
- Finely chopped fresh cilantro
- Salsa, any kind (optional)
- Salt to taste
For marinade:
- 1-2 lbs (16-32 oz) suadero meat
- 4 Tbsp. oil (whatever kind you prefer)
- ½ cup (4 oz) fresh lemon juice
- 1-2 tsp garlic, chopped fine
- 1 tsp dried (or 1 tbsp fresh) oregano
- 1 tsp black pepper
Instructions
To make delicious suadero tacos, the suadero meat must first be prepared and cooked.
Yet, once it’s tender, you’re less than 5 minutes away from eating tacos:
- Marinade the suadero: In a zip-top bag or another appropriate container, combine all the marinade ingredients. The suadero meat should be added, covered as much as possible with the marinade, and then the bag or container should be sealed with a lid or plastic wrap. Ideally, place in the refrigerator for several hours or overnight.
- Cook the suadero meat: In your preferred cooking vessel, place the fat and the marinated suadero. If necessary, cut the meat into chunks to fit. Add enough water to cover the meat (for pressure cookers, add 2 cups (16 oz) or the amount recommended for your model) and cook until tender. In order to extend the cooking time, you can add water.
- Chop/shred and then brown suadero: Remove the suadero when it is tender, then slice or shred it into bite-sized pieces on a cutting board. When it’s time to assemble and serve your tacos, brown the meat on a grill or in a skillet first.
- Warm and top tortillas: On the skillet or grill, heat a tortilla, then top it with a sizable amount of the browned suadero meat. Finish with finely chopped cilantro and salt before sprinkling on diced onions and salsa (if desired). To be applied by diners before eating, serve with a lime wedge.
Suadero leftovers can be preserved for up to 5 days in the refrigerator or 3–4 months in the freezer when kept in an airtight container.
Reheat defrosted meat in a pan with a little beef or vegetable fat.
Final Thoughts
Suadero taco is named for using the special cut of meat called suadero. Suadero is taken just above a cow’s udders, it is also known as “rose meat” because of its pink color. Suadero taco is not difficult to make, you can enjoy it with your family or friends on Taco Tuesday or any other day you want!
