Before you cook
Background Recipe story & origin
The result is tender meat with crispy edges. Suadero is the cut from between the belly and leg of the cow-similar to brisket. In Mexico City taquerias, it's braised until tender, then chopped and crisped on a flat griddle swimming in its own fat.
Before you start Equipment you'll need
- Dutch oven — Provides even heat retention for braising brisket until very tender
- plancha or cast iron — Provides high heat surface for crisping confit meat edges before serving
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Braise the brisket
Cut brisket into large chunks. Place in Dutch oven with onion, garlic, bay leaves, salt, pepper. Cov...
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Chop and crisp
Remove brisket, chop into small pieces. Heat lard on plancha or cast iron until shimmering, about 40...
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Build the tacos
Warm tortillas. Fill with suadero. Top with cilantro, onion, salsa verde. Serve with lime.
Prep Get set first
About 10 min of prep
- Prepare Dutch oven
- Prepare plancha or cast iron
This recipe takes about 180 minutes total.
Ingredients
Instructions
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Braise the brisket
Cut brisket into large chunks. Place in Dutch oven with onion, garlic, bay leaves, salt, pepper. Cover with water. Braise at 300°F for 2.5-3 hours until very tender.
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Chop and crisp
Remove brisket, chop into small pieces. Heat lard on plancha or cast iron until shimmering, about 400°F. Spread meat in single layer, let crisp without stirring 2-3 minutes. Flip sections, crisp again.
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Build the tacos
Warm tortillas. Fill with suadero. Top with cilantro, onion, salsa verde. Serve with lime.