Suadero Beef Recipe

Trim and slice

If your suadero is a whole piece, trim excess fat leaving some for flavor. Slice thinly across the grain into 1/8–1/4 inch strips. Thinner slices will render and become tender faster.

Combine orange juice, lime juice, beef broth, chopped onion, minced garlic, bay leaves, dried oregano, cumin, salt, and black pepper in a large non-reactive bowl or container to make the marinade/poaching liquid.

Add the sliced suadero to the marinade so the meat is mostly submerged. Cover and refrigerate for at least 1 hour and up to 4 hours. (This gently seasons and begins tenderizing the beef.)

Preheat a large heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and, if using, lard—heat until shimmering.

Using a slotted spoon or tongs, transfer the marinated suadero to the hot pan in a single layer as much as possible. Reserve the marinade (do not discard). Brown the meat without moving too much for 3–5 minutes so edges caramelize. Work in batches if needed to avoid steaming.

Once browned, reduce heat to medium-low. Pour 3/4 cup of the reserved marinade plus 1/4 cup beef broth (or more as needed) into the pan to deglaze and begin braising. Scrape up browned bits from the bottom.

Cover the pan (or transfer to a low-heat oven at 300°F/150°C in an oven-safe pot) and simmer gently for 45–60 minutes, stirring occasionally, until the meat is tender and most liquid has reduced. If you prefer crisp edges, remove the lid for the last 10–15 minutes to allow the meat to fry in its rendered fat and brown further.

Taste and adjust seasoning with salt and pepper if needed. If the pan is very oily, spoon off some excess fat, leaving enough to coat and crisp the meat when reheated for service.

Warm tortillas: heat a dry skillet or comal over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Chop the cooked suadero into bite-sized pieces if slices are long. Reheat briefly in the skillet over medium-high heat with a small splash of reserved fat or oil to crisp edges (about 1–2 minutes).

Assemble tacos by placing 1–2 tablespoons (or more to taste) of suadero on each warm tortilla. Top with diced white onion, chopped cilantro, a squeeze of lime, and your preferred salsa. Add pickled jalapeños or radish if using.

Serve immediately with extra lime wedges and salsa on the side.