Suadero Tacos with Salsa Taquera and Lime

Why You’ll Love This Recipe

• Classic Mexico City-style suadero: silky-tender from a gentle confit, then seared for irresistible crispy edges.
• Restaurant-quality tacos with pantry-friendly ingredients and straightforward steps.
• Bright, punchy salsa taquera that balances the rich beef beautifully.
• Great make-ahead: confit the beef in advance and sear to order for taco night.

Grocery List

• Produce: White onions, garlic, Roma tomatoes, cilantro, limes, optional orange peel
• Dairy: None
• Pantry: Beef brisket flat or beef plate (suadero), lard or neutral oil, dried arbol chiles, bay leaf, whole black peppercorns, kosher salt, apple cider vinegar, corn tortillas

Full Ingredients

Suadero Beef Confit

• 2.5 lb beef brisket flat or beef plate (suadero), trimmed and cut into 2-inch-wide strips
• 2.5 cups lard or neutral oil (enough to just cover the meat)
• 1/2 medium white onion, cut into 1/2-inch slices
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 tsp whole black peppercorns
• 2 tsp kosher salt, plus more to finish
• Optional: 1 strip orange peel (1 x 3 inches), white pith trimmed

Salsa Taquera Roja

• 12 dried chiles de árbol, stems removed (shake out most seeds for medium heat)
• 3 Roma tomatoes (about 12 oz), halved lengthwise
• 1/4 medium white onion (about 1.5 oz), thick slice
• 2 garlic cloves, peeled
• 2 tbsp neutral oil (divided)
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt
• 2–4 tbsp water, as needed to blend

For Serving

• 12 corn tortillas (4.5–5 inch)
• 1/2 cup white onion, minced
• 1/2 cup cilantro, finely chopped
• 2 limes, cut into wedges

Step-by-Step Instructions

Step 1: Prep and preheat

Heat the oven to 275°F. Pat the beef dry and season all over with 2 tsp kosher salt. Place the sliced onion, smashed garlic, bay leaf, peppercorns, and optional orange peel in a heavy Dutch oven (5–6 qt). Lay in the beef strips in a single, snug layer.

Step 2: Confit the beef until tender

Pour in the lard or oil to barely cover the beef (about 2.5 cups). Cover with a tight lid and cook at 275°F for 3 hours, until the meat is very tender when pressed with tongs. Remove from the oven and let the beef rest in the fat for 10 minutes.

Step 3: Make the salsa taquera

While the beef cooks, heat 1 tbsp oil in a skillet over medium. Add the tomatoes (cut side down), onion slice, and garlic; cook 8–10 minutes, turning occasionally, until the tomatoes are blistered and softened and the onion is lightly charred. Transfer to a plate. Add the chiles de árbol and toast 30–45 seconds, stirring, until fragrant and a shade darker (do not burn). Transfer everything to a blender with the remaining 1 tbsp oil, vinegar, salt, and 2 tbsp water. Blend until smooth, adding up to 2 more tbsp water for a pourable sauce. Set aside.

Step 4: Chop toppings

Finely mince 1/2 cup white onion and chop 1/2 cup cilantro. Cut limes into wedges. Keep everything ready in small bowls so assembly is quick.

Step 5: Chop and sear the suadero

Lift the beef out of the fat and onto a board. Chop into 1/2-inch pieces. Heat a large cast-iron or stainless skillet over medium-high until very hot. Add 2–3 tbsp of the reserved confit fat, then the chopped beef in a single layer. Sear 6–8 minutes, stirring occasionally, until the edges are well browned and crisp. Taste and season with a pinch of salt if needed. Keep warm over low heat.

Step 6: Warm the tortillas

Heat a dry skillet or comal over medium-high. Warm tortillas 30–45 seconds per side until pliable and lightly charred in spots. Stack and wrap in a clean towel to keep warm and steamy.

Step 7: Build and serve

Fill each tortilla with a generous spoonful of crispy suadero. Top with minced onion and cilantro, spoon on salsa taquera, and finish with a squeeze of lime. Eat immediately while hot and juicy.

Pro Tips

• Cut matters: 2-inch strips confit more evenly than large chunks and are easier to chop into neat, taco-sized pieces.
• Crisp without drying: Sear the chopped beef in batches and avoid crowding so you get browned, lacey edges while keeping the center tender.
• Salt to finish: The confit seasons the meat gently. After searing, finish with a small pinch of salt to brighten the beefy flavor.
• Tortilla TLC: A quick char wakes up store-bought tortillas. Keep them wrapped so they stay pliable and steamy.
• Save that fat: Strain and refrigerate the flavored confit fat. It’s liquid gold for refried beans, eggs, or your next taco night.

Variations

• Pressure cooker shortcut: Confit under pressure for 45 minutes at high pressure (natural release), then sear as directed.
• Classic cazuela style: Use half water/half lard to barely cover the meat and simmer gently uncovered, letting the water evaporate and the meat finish frying in the fat.
• Swap the salsa: Try a bright salsa verde or a smoky morita salsa if you prefer a different heat profile.

Storage & Make-Ahead

Confit the beef up to 4 days ahead: cool the meat in its fat, cover, and refrigerate. Reheat gently in some of the reserved fat, then chop and sear to serve. The salsa taquera keeps 1 week refrigerated. Leftover cooked beef keeps 4 days in an airtight container or 2 months frozen; re-crisp in a hot skillet with a spoonful of fat. Warm tortillas fresh for best texture.

Nutrition (per serving)

Approximate for 3 tacos: 680 calories; 33 g fat; 46 g carbohydrates; 39 g protein; 770 mg sodium. Values will vary based on cut, fat rendered, and tortilla size.