Tacos de Suadero
Griddled Beef Flank Tacos
Beef confits low and slow in tallow until the braising liquid evaporates, then crisps on the hottest part of the pan for the griddled, glossy edges that define Mexico City's suadero stands.
Tacos de Suadero
✦ Antes de Empezar
Before you cook
What cut of beef works best for suadero?
Traditional suadero uses the brisket point or a fatty cut of flank — cuts fatty enough to confit in their own rendered tallow. The two cups of water keep the meat moist for the first 1 1/2 to 2 hours, and once that liquid evaporates, the beef crisps in the remaining fat for the classic griddled edge.
Ingredientes· 13View
Slow Cook
- 3 lbsBeef Rose Meat (Suadero) or Beef Flank / Brisketwith good fat content
- 2 cupsBeef Tallow or Pork Lardfor confit simmering
- 1/4 cupOrange Juicefreshly squeezed
- 1/4 cupWhole Milk
- 2 cupsWaterto combine with fat
- 1 largeWhite Onionhalved
- 6 clovesGarlicpeeled
- 2Bay Leaves
- 1 tbspKosher Salt
For Serving
- as neededCorn Tortillas
- 1 bunchFresh Cilantrochopped
- 1White Onionfinely diced
- as neededLime Wedges
Instrucciones
6 pasosPrepara la carne
Prepare the beef
Cut the beef into large slabs and place in a wide, heavy pan with the water, tallow, and salt.
Cocina a fuego lento
Cook low and slow
Cover and cook over low heat for 1 1/2 to 2 hours, turning occasionally, until the beef is tender and cooked through.
Reduce el líquido
Reduce the liquid
Uncover and let the liquid evaporate — the meat will begin to confit in the remaining fat.
Dora los bordes
Crisp the edges
Move portions to the hottest part of the pan and brown until crisp at the edges.
Pica y regresa
Chop and return
Chop the beef finely and return it briefly to the fat.
Sirve
Serve
Serve on small tortillas with onion, cilantro, lime, and salsa.
