TacosMedium

Suadero Tacos

Name: Suadero Tacos
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 0.5 White onion; 1 Diced onion, for serving; 1 bunch Fresh coriander, chopped; 2 Garlic cloves; 4 Limes; 100 g Lard; 0.25 tsp Black pepper; 1 to taste Salt; 200 ml Green salsa; 800 g Beef suadero; 24 Corn tortillas

4.0(1 rating)

70 min (10 prep + 60 cook) Medium 6 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 22 Jun 2026

Beef suadero crisped in lard, served with onion and coriander.

Servings

Custom:

💰 Estimated cost: £25.60

£4.27 per person

* Approximate prices based on UK supermarkets

Ingredients

0.5 White onion£0.33find
1 Diced onion, for serving£0.65find
1 bunch Fresh coriander, chopped£0.89find
2 Garlic cloves£0.08find
4 Limes£0.69find
100 g Lard£0.44find
0.3 tsp Black pepper£0.07find
1 to taste Saltfind
200 ml Green salsa£2.43find
800 g Beef suadero£12.78find
24 Corn tortillas£7.26find

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About this recipe

Suadero tacos are a classic of the Mexico City street taco scene. Suadero is a cut of beef found between the hide and the ribs, with a unique texture that is both tender and slightly chewy. It is cooked slowly in lard until golden and crisp on the outside. It is served on a double tortilla with onion, coriander, and green or red salsa. This is a taco of deep, intense flavour that defines the quintessential Mexico City taqueria experience.

History & Origin

Tacos de suadero are the soul of Mexico City's street taco scene, a dish that defines the nocturnal experience of the capital. Suadero is a cut of beef found between the skin and the ribs of the animal, a piece with fat marbling that gives it a unique texture - somewhere between tender and slightly chewy. This cut was considered second-rate, but the taqueros of Mexico City elevated it to cult status by cooking it slowly in lard until golden. The technique involves confiting the meat on a flat griddle with lard over a low flame for hours, then chopping it finely and serving it in a double tortilla. These are the tacos you eat at two in the morning on the neighbourhood street corner, lit by a bare light bulb, and which many capitalinos consider superior to any dish from a fine dining restaurant.

Estimated cost

£25.60

Total cost

£4.27

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

20g

Protein

35g

Carbohydrates

16g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the suadero into pieces roughly 8-10 cm across. Season with salt and pepper.
2
Melt the lard in a large, deep frying pan over medium heat. Add the onion and garlic.
3
Cook over medium-low heat for 45-50 minutes, turning the meat occasionally, so it renders its fat and becomes very tender.
💡 Suadero is a cut that needs slow cooking. Do not rush this step or the meat will be tough.
4
Once the meat is tender, increase the heat to high and fry the suadero for 5-8 minutes until golden and crisp on the outside.
5
Remove the meat and chop it finely on a board with a large knife, just as they do at the taco stand.
6
Warm the corn tortillas on the griddle. Use a double tortilla. Fill with the chopped suadero, diced onion, fresh coriander, salsa, and a squeeze of lime.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.