Ali Khan Eats: Slow-Cooked Suadero Tacos

Hey taco lovers — Ali Khan here, ready to take you on a flavorful trip with one of my favorite taco builds: slow-cooked suadero tacos inspired by Rick Bayless’s “Crisped, Slow-Cooked Beef Tacos” recipe (from his site) (Rick Bayless) but with a twist: using actual suadero from your local carnicería. Let’s dive in.

Why Suadero? What the heck is it?

If you’ve never heard of suadero, you’re not alone — it’s one of those cuts that street-taco stands in Mexico City do so right.

• Suadero (in Mexican cuisine) is a thin cut of beef from the “intermediate part of the cow between the belly and the leg.” (Wikipedia)
• It’s prized for its smooth texture (less obvious grain) and for cooking methods that render flavour through slow braising or confit, then crisping. (MasterClass)
• Chef Rick Bayless’s version uses brisket (flat) as a proxy because suadero isn’t always easy to source in the U.S. He writes: “Since many of the cuts used by the pros in Mexico aren’t easily available in States-side grocery stores, I’m calling for brisket here…” (Rick Bayless)

What we’re doing

We’re going to adapt Bayless’s method — slow-cooking in fat (or some inspired rendering) + crisping — but apply it to suadero, and tailor for a home slow cooker setup. This will give you melt-in-your-mouth tender suadero that gets crisp edges and taco-ready flavor.

Ingredients (makes about 12 tacos)

• ~2 lbs suadero (ask your carnicería for suadero de res)
• 2 cups fresh-rendered pork lard (or a mix of lard + beef fat if you prefer)
• Salt, about 2 tsp (or to taste)
• Optional: ½ cup Mexican chorizo (casing removed) for extra fat & flavour, if you’re feeling indulgent (just like Bayless suggests) (Rick Bayless)
• ~12 warm corn tortillas
• ~½ cup chopped white onion + chopped cilantro
• A couple limes, cut into wedges
• ~¾ cup salsa of your choice (rickbayless recommends his Árbol-Tomatillo Salsa) (Rick Bayless)

Notes for sourcing suadero:

• Go to a Mexican-oriented butcher / carnicería and ask for “suadero de res” or simply “suadero.” Because sometimes it’s labeled differently, mention “the cut we use for tacos de suadero” and point at a photo if needed.
• If you can’t find true suadero, you could use brisket flat (as Bayless suggests) — but your texture will shift slightly.
• Look for nice marbling and a cut that’s not overly lean — the fat will help with flavour and crisping.

Step-by-Step Method

1. Prep the meat: Cut the suadero into roughly 2-inch cubes (or large chunks).
2. Render the lard/fat in slow cooker: Place your lard (2 cups) in the slow cooker and melt it (you can set on high for a few minutes until the fat is fully liquid). Sprinkle in ~2 tsp salt.
3. Add meat (and chorizo if using): Nestle the suadero pieces (and chorizo if you opted for it) into the fat. Cover and cook on HIGH for ~4 hours, until the meat is very tender. (This is exactly the timing Bayless uses with brisket for his version.) (Rick Bayless)
4. Once tender, remove and chop: Take the meat out (let excess fat drip off) and place on a cutting board. Chop into pieces a little smaller than ½-inch — some will fall apart, which is fine and even desirable.
5. Crisp the meat: Scoop a couple of tablespoons of the reserved fat from the slow cooker into a large skillet (12-inch if you have it). Heat over medium to medium-high. When hot, add the chopped suadero and turn every ~15 seconds or so until richly browned and crispy — about 2 minutes or until you see those golden edges. (Rick Bayless)
6. Warm tortillas: While the meat crisps, warm your corn tortillas (a comal, skillet, or even microwave wrapped in a towel works).
7. Build your tacos: Divide the crispy suadero among the tortillas. Top with chopped onion, cilantro, a squeeze of lime, and your salsa. Serve immediately.

Tips & Tweaks from Ali Khan

• Fat ratio is important: Because suadero is thinner and leaner than some cuts, making sure you cook it in fat (or with enough fat supporting it) helps ensure that melt-in-your-mouth texture and flavor infusion.
• Crisp those edges: That final skillet step is what gives the bite-friendly, slightly crunchy contrast to the tender interior. Don’t skip it.
• Salsa matters: A bright, acidic salsa (think tomatillo+árbol chile) cuts through the richness beautifully.
• Tortilla quality: Use good fresh corn tortillas. If they taste like cardboard, your taco will suffer. Warm them just before serving.
• Make-ahead trick: You could do the slow-cook step ahead of time (even the day before), refrigerate the fat + meat, then crisp right before serving. That makes taco time easier.
• Serving size: ~12 tacos from ~2 lbs meat is a good ballpark. If you expect hungry guests, maybe bump up to 3 lbs.
• Leftovers? Use them for taco night redux: crisp again and serve for easy weekday tacos.

Why this works

By following Bayless’s structure but using authentic suadero, you get the best of both worlds: home-friendly method + Mexican street-taco authenticity. The confit-style slow cook breaks down connective tissue and infuses the meat with richness; the final crisp gives texture; the fresh toppings and warm tortilla bring freshness and balance.

Final Thoughts

If you’ve been craving tacos that hit harder than typical grilled carne asada, these slow-cooked suadero tacos will become a go-to. They’re rich, flavourful, built for texture contrast, and relatively straightforward once you have the meat.

Go check your local carnicería, ask for suadero, pick up some good tortillas, and let’s show those weekday tacos some love.

Catch you next time with another taco adventure — and of course, feel free to drop back and let me know how yours turned out or any tweaks you made.

¡Buen provecho!
— Ali Khan