Suadero Tacos
Tender, seasoned beef suadero cooked until crispy-edged, served in warm tortillas with fresh toppings. A classic Mexico City street food favorite that's simple yet incredibly flavorful.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb beef suadero or brisket point
- ½ medium, halved white onion
- 3 whole garlic cloves
- 1.5 teaspoon salt
- ½ teaspoon black peppercorns
- 12 pieces corn tortillas
- ½ medium white onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 wedges lime
Instructions
- 1
Cut the suadero into a single large piece or 2-3 chunks. Pat dry with paper towels.
- 2
Fill a large pot with water and bring to boil. Add suadero, halved onion, garlic, salt, and peppercorns.
- 3
Reduce heat and simmer for 45 minutes to 1 hour until beef is very tender and cooked through.
- 4
Remove beef from broth and let cool slightly. Shred or chop into bite-sized pieces with two forks or your hands.
- 5
Heat a large skillet over medium-high heat. Add shredded beef and cook for 5-8 minutes, stirring occasionally, until edges become crispy and browned.
- 6
Warm tortillas in a dry skillet or over a flame for 30 seconds per side until pliable.
- 7
Fill each tortilla with 2-3 tablespoons of crispy suadero. Top with diced onion and cilantro.
- 8
Serve immediately with lime wedges for squeezing.
Tools you’ll need
- large pot
- 12-inch skillet
- paper towels
- two forks or shredding claws
- cutting board
- knife
- tongs
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