📝 About This Recipe
Transport your kitchen to the vibrant streets of Mexico City with this masterclass in Suadero, a tender, slow-confit cut of beef prized for its silky texture and crispy edges. Traditionally prepared in a 'choricera' or 'comal con bola,' this recipe replicates that magic by simmering the meat in a mixture of oil and aromatics until it melts in your mouth. Finished on a searing hot griddle and served on doubled corn tortillas, it is the ultimate expression of Mexican night-market soul food.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Suadero (or Rose Meat/Brisket) (cut into 2-inch cubes)
- 3 cups Lard or Neutral Vegetable Oil (enough to fully submerge the meat)
- 1 cup Whole Milk (helps tenderize and brown the meat)
- 1 Orange (halved)
- 6 pieces Garlic Cloves (smashed)
- 1/2 piece White Onion (peeled)
- 2 tablespoons Kosher Salt (adjust to taste)
The Salsa Verde Cocida
- 1 pound Tomatillos (husked and rinsed)
- 3 pieces Serrano Peppers (stems removed)
- 1 bunch Cilantro (freshly washed)
- 1 clove Garlic (raw)
Assembly and Garnish
- 24-30 pieces Small Corn Tortillas (taquero style)
- 1 large White Onion (finely diced)
- 1/2 cup Cilantro (finely chopped)
- 4 pieces Limes (cut into wedges)
- 6 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, combine the beef cubes, lard (or oil), milk, garlic cloves, half onion, and salt. Squeeze the juice from the orange halves into the pot and then drop the rinds in as well.
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2
Bring the mixture to a very gentle simmer over medium-low heat. You want small bubbles, not a rolling boil; this is a confit process that breaks down the tough connective tissue.
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3
Cover the pot partially and cook for 2.5 to 3 hours. The meat is ready when it is tender enough to be easily pierced with a fork but hasn't completely fallen apart yet.
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4
While the meat cooks, prepare the salsa. Boil the tomatillos and serrano peppers in water for 8-10 minutes until they turn a dull olive green and are soft.
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5
Drain the tomatillos and peppers. Blend them with one raw garlic clove, a handful of cilantro, and a pinch of salt until smooth. Set aside.
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6
Once the meat is tender, use slotted spoons to remove the beef from the fat and place it on a cutting board. Discard the orange rinds, onion, and garlic from the pot.
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7
Finely chop the cooked beef into small, bite-sized pieces using a heavy knife or cleaver. This is the classic street-taco texture.
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8
Heat a large cast-iron skillet or griddle over high heat. Add a few tablespoons of the flavored cooking fat from the pot to the skillet.
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9
Sear the chopped meat in batches on the hot skillet for 3-5 minutes. You are looking for crispy, golden-brown edges while keeping the interior succulent.
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10
Quickly dip each corn tortilla into the warm cooking fat (just a light touch!) and warm them on the griddle until pliable and slightly charred.
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11
Stack two tortillas for each taco. Pile a generous amount of the crispy suadero in the center.
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12
Top with a sprinkle of diced onion and cilantro, a drizzle of the salsa verde, and a squeeze of fresh lime juice. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find 'Suadero' cut at your butcher, beef brisket or flank steak are excellent substitutes. Don't skip the milk; the sugars in the milk (lactose) help the meat achieve that beautiful mahogany caramelization. Ensure the oil is not too hot during the simmering phase; if the meat fries too quickly, it will become tough rather than tender. Save the leftover flavored fat! It’s liquid gold and can be used to fry eggs or flavor beans the next day. Always use two tortillas per taco; the first one absorbs the juices while the second provides structural integrity.
🍽️ Serving Suggestions
Pair with a cold glass of Hibiscus Tea (Agua de Jamaica) to cut through the richness of the beef. Serve with a side of 'Cebollitas'—knob onions grilled in the same beef fat until charred and sweet. Add a side of spicy pickled carrots and jalapeños for an extra vinegary kick. A crisp Mexican Lager with a salt-rimmed glass is the quintessential adult beverage pairing. Finish the meal with a light slice of flan to balance the savory intensity of the tacos.