Tacos de Suadero Recipe

Beef Tacos (Tacos de Suadero)
Photos by Jenn Hair

Serves 4 to 6

  • 2-3 pounds beef suadero* (or substitute brisket,  skirt steak, or flank steak)
  • 2 teaspoons olive oil
  • Salt
  • ⅓ cup dry chile spice mix (guajillo, chipotle, papilla,  arbol, and ancho peppers lightly toasted and ground to a fine powder)
  • 2 large garlic cloves, halved
  • ½ large white onion, rough chopped
  • 15 whole black peppercorns
  • 8 whole cloves
  • ½ cup roughly chopped cilantro
  • 3 cups whole milk
  • ½ cup water
  • Plantain leaf (or substitute parchment)
  • 4-6 corn tortillas, for serving
  • Red salsa, for serving
  1. Preheat oven to 275 degrees. In large bowl, coat beef in oil then rub with all over with salt and spice mix. Transfer to medium-sized dutch oven and add garlic, onion, peppercorns, cloves, cilantro, milk, and water. Cover with plantain leaf (or parchment) and lid, cook until meat is very tender, about 6 hours.
  2. Allow mixture to cool, scraping off any excess fat attached to meat. Discard garlic, peppercorns, and cloves. Shred meat. Strain braising liquid (discarding solids) and return sauce and meat back to dutch oven. Season with additional salt to taste. Serve in corn tortillas with red salsa and pickled onion.
  • Recipe from Diego Galicia and Rico Torres of Mixtli, San Antonio, Texas

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