Suadero is a thin cut of meat from the part of the cow or pig between the belly and the leg. It is used in Mexican cooking. Suadero is known for its smooth texture instead of a grainy one. Most of the time, suadero is fried and put in tacos. It is similar to flank steak. It is thin and even a little chewy. Suadero meat is not a very tender cut of beef, so slow cooking makes it taste the best. Since it doesn’t have much fat, it is best to cook it slowly over low heat with steam or smoke to keep the meat moist and as tender as possible.
Both the meat for suadero and the recipe for it come from Mexico. The slice of meat should look like muscle and be light pink, and it is called “pink meat” or “roast meat” in the Latin market. Taquerias in Mexico and other countries usually have a variety of fillings for tacos. Some more traditional ways to cook cow meat are carne asada, barbacoa, ground beef, and Cabeza, meat from the head. Some people don’t eat beef and instead choose pork cuts most often used in tacos, like the tender carnitas and the al pastor, which tastes like a gyro.
What is Suadero?
Suadero is a cut of beef between the lower flank and sirloin first sections of a cow that are often used in Mexican cooking. Suadero is sometimes referred to as rose meat because of its light pink color. Suadero meat is sometimes confused with hanger steak or brisket because each of these types of meat is all types of thinly cut beef.
It’s a flap of connective tissue that holds the leg to the rest of the body. It is smoother than most meat and doesn’t have any muscle grains. Some people find it chewier. But if you cook it right, it can be tasty, soft, and melty. Even though some people don’t like Suadero Tacos initially, they are a big hit on the Mexican mainland.
Suadero is a thin cut of beef from Argentina, Paraguay, and Uruguay that is also called macabre in Argentina and sobrebarriga in Colombia. It is also eaten in sandwiches (tortas) and gorditas, which are round, thick, hollow cakes made of corn dough served hot, flat, and filled with different meats, toppings, and sauces.
How to Make Suadero Tacos?
The recipe for suadero tacos is a taste of Mexico. Crispy corn tortillas, chopped meat that smells good, and spicy salsa will spice up any party. To cook meat, use a pressure cooker. This will move things along faster. Only 30–40 minutes will be needed. You can cook meat in the crockpot on the low setting for 6 hours.
Cooks often dry rub or marinate beef with chile, garlic, onion, cilantro, and salt to give it the right taste. The meat is then cooked slowly, such as by braising or smoking, which are both meant to keep the meat moist. A pressure cooker can also be used to make suadero.
Then, when it’s time to serve, often cooks slice and toss the cooked meat on a hot grill to quickly sear it before putting it in hard or soft tacos with traditional toppings like lettuce, onion, chopped cilantro, lime juice, and green or red salsa. When Madero is used as taco meat, it is sometimes served with hot salsa.
- 2 Lbs. of Suadero Meat
- 2 Tbs. of beef rendered fat or vegetable oil
- 12 corn tortillas
- Two cups of water or more, just enough to cover the meat.
- 1/2 white onion finely diced.
- One small bunch of cilantro finely chopped
- salt to taste
- A hot salsa
Boil the meat for at least 2 hours until soft and brown. If you have time, then marinate it overnight.
Chop the boiled meat as finely as possible and fry in oil or beef fat in a pan. (Fry marinated meat in the same way, without boiling, then chop). Then return it to the pan, salt and mix with the remaining fat and oil.
Preheat the corn tortillas in a pan with a little oil. Put inside the filling. First meat, then chopped onions, cilantro, salt and salsa.
- Try not to skip the marinating stage of meat. This will give it the desired softness and aroma.
- If you are boiling meat, you may have to add water to the pan until it is ready.
What is the Difference Between Suadero and Carnitas?
Some people compare suadero meat to carnitas because it has a similar texture and is cooked similarly. Suadero and carnitas are better when cooked slowly, giving the meat a crispy texture. Carnitas and suadero are both types of meat that are often eaten with corn tortillas, cilantro, onion, a squeeze of lime, or green salsa.
But even though these two kinds of meat have a lot in common, they are not the same. Most of the time, beef is used to make suadero, while pork is used to make carnitas. Suadero is sometimes made with pork, but carnitas is always made with pork and never beef. Some things about these meats, like taste and cooking, are the same, but suadero is a different animal cut.
Where to Buy Suadero Meat?
Suadero meat is usually cooked and eaten as part of Mexican food, so you might not be able to find it in most big-chain grocery stores. If you want to find suadero, you might have to go to a butcher shop. You might also find it super useful if you look for it at a Mexican meat market. Mexican meat markets are grocery stores that also sell well-known Mexican products. There are many different kinds of food in Mexican meat markets, such as cuts of meat, Mexican cakes and chips, Mexican candy, and Mexican sodas. You can cook and eat suadero in many different ways, no matter where you get it.
Is Suadero Healthy?
Suadero is a good source of protein and iron, as most cuts of beef. However, it can also be high in cholesterol and saturated fats. Even though beef is linked to high cholesterol and saturated fats, suadero meat can still be a healthy source of protein and vitamin B12. However, it should only be eaten in small amounts. Depending on how it’s made, suadero could also lose some of its health benefits.
Some cooks may make suadero in a slow cooker so that the meat can soak up the juices while it cooks. Instead of frying the meat in oil, this would be a healthier way to make suadero. Instead of tortillas, cooks can also serve suadero with peppers, onions, cilantro, and avocado on the side. Suadero has the potential to be healthy, but this depends on how the meat is cooked.
Suadero is a good source of protein and iron, as most cuts of beef. However, it can also be high in cholesterol and saturated fats. Even though beef is linked to high cholesterol and saturated fats, suadero meat can still be a healthy source of protein and vitamin B12. However, it should only be eaten in small amounts.
The suadero cut of meat from cows is not shown on many primal charts. Instead, many people include it as part of the bottom of the sirloin, the round/rump, or the end of the flank on the cow’s underside. The suadero is where these three parts meet, and Mexican butchers and chefs often tell it apart because it’s a popular taco filling.
The suadero is on top of the cow’s udders, in an area below the belly that isn’t used much. Because this part of the cow doesn’t do much, the meat is similar to hanger steak but has a little more gristle and chewiness. When making tacos, some cooks also use brisket, skirt, flank cuts, and similar cuts of meat.
The meat can be cooked ahead of time and put in the fridge. Put everything in a container with a lid to keep out air and store in the fridge for up to 5 days. You can also cook meat, put it in the freezer, and keep it in the fridge for 3–4 months. Let it thaw, then heat it in a pan with beef or vegetable fat before serving.