Sometimes referred to as “rose meat,” suadero is a light pink, thin cut of beef that can be confused with hanger steak or brisket, but it’s actually the navel beef plate, consisting of the trapezius muscle (between the belly and leg) of the cow. Whether for game day or taco Tuesday dinners, these beefy handhelds shine bright among TLP’s taco collection. If you can’t find suadero beef, brisket or skirt steak works as a good substitute.
Serves 4 to 6
2-3 pounds beef suadero* (or substitute brisket, skirt steak, or flank steak)
2 teaspoons olive oil
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
- 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.
- 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.