Suadero Meat Recipe: How to Make Suadero Tacos

Suadero beef is a cut of meat from the middle part of a cow, between the animal’s sirloin primal and the lower flank. In Argentina, this same cut of meat is known as matambre; in Colombia, it’s sobrebarriga. Unlike other popular cuts of beef like brisket or hanger steak (which each have a muscle grain), suadero has a smooth texture. In Mexican cuisine, it is traditional to braise the meat before frying the braised suadero in lard or other fat to yield a rich, beefy flavor. This preparation is known as barbacoa, which means “barbecue.” (Here’s how to make barbacoa). Along with tacos al pastor, suadero tacos are Mexico City’s most popular street tacos.

The main difference between suadero and carnitas is the animal from which they come. Suadero is a cut of beef, sometimes known as “rose meat” for its light pink color, though some people occasionally use the name “suadero” to describe a cut of pork. Carnitas, or “little meats,” on the other hand, are always made from pork.

Most pork carnitas recipes involve cooking boneless pork shoulder (also called pork butt or Boston butt; learn more about pork butt vs. pork shoulder) cooked low and slow with broth and spices for six to eight hours. Then—much like when preparing suadero, barbacoa-style—the meat gets broiled or fried until the edges become crispy.

While tacos de suadero are one of Mexico City’s most beloved street foods, found at taquerias across the region, dishes like carnitas and carne asada (grilled and sliced flank steak) are better known in the United States. Making this cut of meat tender and flavorful—in tacos or otherwise—will come easily with these tips.

1. 1. Brown the meat, or go straight to braising. You can sear the meat on high heat to brown it before braising. This step is worth it if you’ll be eating the meat soft. However, if you plan on frying the meat after braising, searing it is unnecessary.
2. 2. Go low and slow. Suadero is a tough cut of meat and requires a long cook time to reach a tender and shreddable texture. An eight-quart pressure cooker will give the meat and spices that slow-cooked flavor in significantly less time.
3. 3. Add your favorite taco filling. The traditional toppings of finely chopped white onion and minced cilantro are all that’s needed to brighten up the meat (plus a spoon of salsa or hot sauce). You could also add guacamole, queso, or a squeeze of lime. Chef Gabriela Cámara’s salsa verde cruda would be a wonderful addition.