Suadero Tacos
These authentic Suadero Tacos are inspired by the legendary late-night taco stands of Mexico City. Slow-simmered beef is chopped and crisped on a hot griddle, then served on warm corn tortillas with onion, cilantro, lime, and salsa.
Ingredients
- For the Beef
- 2 ½ pounds beef brisket
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 white onion halved
- 4 garlic cloves
- 2 bay leaves
- 4 cups beef broth
- 3 tablespoons beef tallow or neutral oil
- For Serving
- corn tortillas
- diced white onion
- chopped cilantro
- lime wedges
- Salsa Roja Taquera
Instructions
- Simmer the Beef
- Place brisket, onion, garlic, bay leaves, salt, pepper, cumin, and beef broth into a large pot. Bring to a gentle simmer and cook partially covered for 2 ½ to 3 hours until fork tender.
- Chop the Meat
- Remove the beef and finely chop into small taco-sized pieces.
- Crisp the Suadero
- Heat beef tallow on a skillet or flat-top griddle over medium-high heat. Add chopped beef and cook until edges are browned and crispy.
- Warm the Tortillas
- Warm tortillas on a dry comal or skillet until soft and lightly blistered.
- Assemble the Tacos
- Fill tortillas with crispy suadero. Top with onion, cilantro, salsa, and lime wedges. Serve immediately.
Notes
- Beef tallow gives the most authentic flavor.
- Crisp the meat in batches for better browning.
- Warm tortillas properly before serving.
- Salsa Roja Taquera pairs especially well with suadero.