Suadero
Tacos de suadero.jpg
Tacos de suadero
Place of originMexico
Serving temperatureHot
Main ingredientsBeef

Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg.[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling.

Suadero, also known as matambre in Argentina and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak. In Mexico City, México; it is very common and popular, offered mainly on street taco stands; but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritters, made of corn dough; served hot, flat and filled with various meats, garnishes and sauces; called gorditas.

References

  1. ^ a b Froeb, Ian (January 24, 2008). "What Is Suadero? (Besides Tasty, That Is)". Riverfront Times. Retrieved April 5, 2014.

Further reading