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; 2 Garlic cloves; 1 Diced onion, for serving; 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; 1 bunch Fresh cilantro, chopped

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

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: May 12, 2026

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

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, cilantro, 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

$12.19

Total cost

$2.03

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

350

Calories

20g

Protein

35g

Carbohydrates

16g

Fat

Fiber

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 skillet 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 cilantro, salsa, and a squeeze of lime.