Easy Tacos de Suadero
Tacos de suadero are a true taste of Mexico City. The meat is slowly simmered in fat, then seared until the edges are golden and crispy. Wrapped in a warm tortilla, it becomes one of the city’s most iconic street foods—and now you can enjoy that same flavor at home.
Mexico City, often called the capital of tacos, is filled with taco stands lining the streets day and night. You’ll find endless favorites like al pastor, campechanos, canasta, and, of course, suadero.
What Is Suadero?
Suadero comes from a thin, muscle-rich cut of beef located between the belly and the leg of the cow, near the flank. It’s sometimes called “rose meat” for its distinctive color.
On its own, it isn’t very fatty. However, when gently simmered in bubbling lard—or manteca—inside a traditional comal de bola (a large metal pot), the meat becomes tender, juicy, and full of rich flavor.
Ingredients
- Beef brisket or suadero meat – tender and flavorful, perfect for slow cooking.
- Pork lard – adds traditional flavor.
- Sachet– cumin seeds, black peppercorns, cloves, Mexican oregano, and thyme; infuse the meat with chorizo-inspired flavor.
- Aromatics – garlic, white onion, guajillo, and canela (Mexican/Ceylon cinnamon) brighten aromas and enhance flavor, while apple cider vinegar also helps tenderize the meat.
- Spring onions – the essential taco stand topping that adds freshness and crunch.
- Corn tortillas – the perfect vessel to hold all that juicy, crispy goodness.
How to Make Tacos de Suadero
Prep the Sachet
In a medium piece of cheesecloth, combine cumin seeds, black peppercorns, cloves, Mexican oregano, and thyme. Gather the edges, tie securely with kitchen string, and enclose all the spices.
Prep the Meat
Pat the meat dry with paper towels to remove excess moisture. If using brisket, slice it in half for thinner pieces.
Score one side of each piece with a crisscross pattern, creating diamond shapes without cutting through. Generously season both sides with kosher salt and set aside.
Instant Pot
Set the Instant Pot to Sauté mode on high. Melt the pork lard, then sear the meat on both sides until deeply browned. Work in batches if needed to avoid overcrowding.
Return all meat to the pot. Pour in 8 cups of water (or enough to cover the meat). Add the spice sachet and aromatics: white onion, head of garlic, ground guajillo, Mexican cinnamon, and apple cider vinegar.
Lock the lid and cook on High Pressure for 1 hour. Let pressure release naturally for 10 minutes, then manually release any remaining pressure. Turn off the Instant Pot.
Spring Onions and Meat
Trim three-quarters of the green part of the spring onions and reserve for stock or other recipes. Slice the remaining bulbs in half lengthwise.
In a large skillet, melt 2 tablespoons of lard over medium heat. Sauté the green onions until golden and slightly crisp, then remove and set aside.
Crisp the Meat
Carefully remove the cooked meat from the Instant Pot. Dice or shred it into bite size pieces.
Using the same skillet with residual fat, add the shredded meat over medium heat. Let the edges crisp up, spooning in 2–3 ladles of broth as needed to keep it juicy.
Taste and adjust salt, then turn off the heat.
Assemble the Tacos
Dip corn tortillas halfway in the flavored fat from the Instant Pot and heat on a comal or skillet over medium heat.
Fill each tortilla with a generous amount of the crisped meat. Top with onion, cilantro, salsa verde, a squeeze of fresh lime juice, pickled jalapeños, and serve spring onions on the side.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making these Tacos de Suadero.
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Alternative Cuts in the U.S.
Finding suadero outside of Mexico can be tricky. That’s why many home cooks turn to substitutes that deliver a similar texture and flavor:
- Beef brisket (flat) – close in texture when cooked low and slow
- Chuck roast – flavorful with enough connective tissue for tenderness
I encourage you to try to find suadero—your best bet is a local Mexican market.
Cooking Technique
As mentioned above, suadero is simmered confit-style in lard inside a comal de bola. For a more accessible, time-friendly version at home, I used my Instant Pot.
It produced tender, juicy meat in a fraction of the time. To deepen the flavor, I added a simple sachet—a small bundle of herbs and spices wrapped in cheesecloth—that gently infuses the meat with chorizo-inspired aromas.
Once cooked, the suadero is seared until the edges turn perfectly crisp.
Classic Toppings
- Diced white onion
- Chopped fresh cilantro
- Salsa roja or salsa verde
- Lime wedges
- Pickled jalapeños or nopales (cactus)
Simple Substitutions
- Beef tallow instead of lard
- Beef brisket or chuck roast instead of suadero
- Smoked paprika instead of ground guajillo
- Try different salsas
Taco Accompaniments
T1D Personal Touch
As someone with type one diabetes, I like to share personal tweaks that work for me.
I have to count carbs, so I usually have two small tortillas, typically homemade, adjusting based on the estimated carbs. The rest I make with my Almond Flour Tortillas recipe. Other options include romaine lettuce wraps or Siete crunchy tacos.
Storing
Transfer leftover meat into an airtight container. It will keep for 3–4 days in the fridge.
For longer storage, place the meat in a freezer-safe container or bag, and freeze for up to 2–3 months.
Reheating: Gently reheat in a skillet over medium heat with a touch of lard. Add a splash of low-sodium beef broth or water to restore moisture, and cook until the meat is heated through and the edges turn crisp again.
FAQs – Answered
What’s the best fat to cook suadero in?
Traditional suadero is simmered in lard, but beef tallow works beautifully for a rich, beefy flavor.
Why use a sachet of spices?
A sachet is a small bundle of herbs and spices that infuses the meat with flavor without loose spices sticking to it—and is easy to remove.
Can I use flour tortillas instead of corn?
Yes, though corn tortillas are traditional and provide the authentic texture and flavor.
More Tacos Recipes
- Chicken Taquitos
- Beef Barbacoa Tacos
- Carnitas
- Tacos de Canasta
- Tacos al Vapor
- Birria Quesa Tacos
- Carne Asada
Easy Tacos de Suadero
Ingredients
Meat
- 3 lbs beef brisket (from the flat), or suadero meat
- Liberally kosher salt
- 1/2 cup pork lard, or beef tallow
Sachet
- 1 cheesecloth square
- 1 kitchen string
- 1/2 tsp cumin seeds
- 1 tsp whole black peppercorns
- 4 whole cloves
- 2 tsp dried Mexican oregano
- 1 1/2 tsp dried thyme
Aromatics
- 1 head of garlic, slice the end off
- 1 white onion, halved
- 2 tsp ground guajillo chile, or paprika
- 1/4 stick canela, Mexican cinnamon (Ceylon)
- 1 tbsp apple cider vinegar
- 8 cups water
Additional
- 8 spring onions
- Lard or tallow, as needed
- 15 corn tortillas
- Salsa verde
- White onion, diced
- Cilantro, chopped
- Lime juice
- Pickled Jalapeños
Instructions
Prep the Sachet
- In a medium piece of cheesecloth, combine cumin seeds, black peppercorns, cloves, Mexican oregano, and thyme. Gather the edges, tie securely with kitchen string, and enclose all the spices.
Prep the Meat
- Pat the meat dry with paper towels to remove excess moisture. If using brisket, slice it in half for thinner pieces.
- Score one side of each piece with a crisscross pattern, creating diamond shapes without cutting through. Generously season both sides with kosher salt and set aside.
Instant Pot
- Set the Instant Pot to Sauté mode on high. Melt the pork lard, then sear the meat on both sides until deeply browned. Work in batches if needed to avoid overcrowding.
- Return all meat to the pot. Pour in 8 cups of water (or enough to cover the meat). Add the spice sachet and aromatics: white onion, head of garlic, ground guajillo, Mexican cinnamon, and apple cider vinegar.
- Lock the lid and cook on High Pressure for 1 hour. Let pressure release naturally for 10 minutes, then manually release any remaining pressure. Turn off the Instant Pot.
Spring Onions and Meat
- Trim three-quarters of the green part of the spring onions and reserve for stock or other recipes. Slice the remaining bulbs in half lengthwise.
- In a large skillet, melt 2 tablespoons of lard over medium heat. Sauté the green onions until golden and slightly crisp, then remove and set aside.
Crisp the Meat
- Carefully remove the cooked meat from the Instant Pot. Dice or shred it into bite size pieces.
- Using the same skillet with residual fat, add the shredded meat over medium heat. Let the edges crisp up, spooning in 2–3 ladles of broth as needed to keep it juicy.
- Taste and adjust salt, then turn off the heat.
Assemble the Tacos
- Dip corn tortillas halfway in the flavored fat from the Instant Pot and heat on a comal or skillet over medium heat.
- Fill each tortilla with a generous amount of the crisped meat. Top with onion, cilantro, salsa verde, a squeeze of fresh lime juice, pickled jalapeños, and serve spring onions on the side.
Equipment
- Cheesecloth
- Kitchen String
Notes
Nutrition
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