What is Suadero?

Suadero is a cut of beef, which lies between the lower side and sirloin first slices of cows, which is often used in Mexican cooking. This meat is used as a taco delicacy in Mexico City and its surroundings and is considered slim and even a little chewing. Due to lack of fat is the best way to cook, in low heat for a long time, with tasty steam or smoke to keep the meat moist and as gentle as possible.

Many primary graphs for cows show no suadero cut meat. Instead, many include it only as part of the bottom of the sirloin or round/rump section or at the tail end of the side section, on the underside of the cow. The Nexus of these three sections lies Suadero, which is often differentiated by Mexican butchers and chefs, because the cut is as popular as the taco filling.

Suadero is located at the top of the cow's vederů in the large part of the subordinate part under the belly. The fact that this part of the cow is not particularly produced by Active produces meat -like meat, but with a little inFlip and chew. Some cook in the preparation of tacos, such as chest, skirts or gods, summarizing other similar cuts into this category.

To get the right taste for beef, chefs often wipe it or marinate it with spices such as chile, garlic, onion, coriander and salt. The meat is then cooked with slow cooking, such as stewing or smoking-it should maintain moisture. Then, after the service, the chefs often cut and throw the boiled meat into a hot grill to quickly lean it quickly in hard or soft tacos with the usual accompaniment, such as salad, onion, chopped coriander, lime juice and green or red salsa.

Taquerias in Mexico and often offers a number of Taco fillings abroad. Several traditional cow products are called Carne Assad , tpical barbacoa , simple minced beef and even meat from the head called CabEza . Some give up beef and prefer pork slices that most often get into tacos, including the tender carnitas and the gyro-similar pastor .