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Charcoal-Grilled Suadero Tacos

Name: Charcoal-Grilled Suadero Tacos
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 800 g Suadero beef; 16 Maize tortillas (2 per taco); 1 White onion, finely diced; 1 bunch Fresh coriander; 300 g Tomatillos for salsa verde; 2 Green chillies for salsa; 4 Limes; 3 cloves Garlic for marinade; 1 tsp Salt

80 min (20 prep + 60 cook) Medium 4 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Charcoal-grilled suadero beef in maize tortillas with white onion, coriander and salsa verde.

About this recipe

Charcoal-grilled suadero tacos are the flame-grilled version of Mexico City's most iconic taco filling: suadero, a beef cut between the skin and muscle that, when cooked slowly over charcoal, develops a caramelised crust on the outside with a juicy, tender interior. Unlike the griddle-cooked suadero bathed in lard, the charcoal version has a smoky flavour that elevates it to another category, popular at the nighttime taco stalls of Mexico City.

History & Origin

Suadero is one of the most distinctly Mexican beef cuts in existence: practically unknown outside the country, this cut taken from the layer separating skin from muscle has been a staple of workers and popular markets since the nineteenth century. Its traditional preparation involves slow-cooking it submerged in lard in a concave griddle (the "bote" or "cazo"), where the meat confit slowly until tender and juicy, with a texture almost similar to carnitas. The charcoal version is more recent, emerging in the 1980s and 90s with the popularisation of charcoal grills at Mexico City street stalls. When grilled over coals, the suadero develops a caramelised crust and smoky aroma that sets it radically apart from the griddle version. Charcoal suadero tacos are the quintessential late-night craving for the capitalino: sold mainly at night, when the charcoal has been burning for hours and the meat has had time to absorb all the aromas of the smoke. They are always served with hot tortillas from the griddle, chopped coriander, diced white onion and green taquero salsa, following the sacred trilogy of the Mexico City taco.

Estimated cost

£15.00

Total cost

£3.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

32g

Protein

38g

Carbohydrates

18g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Marinate the suadero with salt, pepper, crushed garlic and lime juice for at least 30 minutes. If you have time, marinate overnight in the refrigerator for better flavour.
💡 Suadero is a cut that takes long marinades well; more time equals more flavour.
2
Prepare the charcoal in advance. You need well-established coals at medium-high heat. Use mesquite or oak charcoal for a more authentic flavour. The coals are ready when covered in white ash and no longer flaming.
💡 At home, you can use a very hot cast-iron griddle if you do not have a charcoal grill.
3
Grill the suadero over the coals at medium-high heat. Cook 8-10 minutes per side without moving too much so a golden crust forms. Suadero needs more time than other cuts to become tender.
4
Chop the grilled suadero into small pieces with a chef's knife. The meat should have irregular pieces of different sizes, some crispier and some more tender.
💡 Chopping the suadero is part of the ritual; tacos improve when the meat is well chopped.
5
Heat the tortillas directly over the coals or on a griddle. To serve street-stall style, use two tortillas per taco. Place the chopped suadero on top.
💡 Tortillas should be hot and lightly toasted, never cold or damp.
6
Serve immediately with finely diced white onion, fresh coriander, green taquero salsa (made with tomatillos), lime wedges and radishes. Lime is essential for enhancing the smoky flavour of the suadero.
💡 Green tomatillo salsa is the traditional partner for charcoal suadero, though red salsa also works perfectly.