Suadero

Suadero

Tacos de suadero
Place of origin	Mexico
Serving temperature	Hot
Main ingredients	Beef
Cookbook: Suadero   Media: Suadero

Part of a series on
Steak
Main articles Steak Beefsteak Fish steak Pork steak List of steak dishes Steakhouse
Steak dishes Asado Beef Manhattan Beef Wellington Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito Misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Prawn cocktail, steak and Black Forest gateau Roast beef Italian beef Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak
Cuts Cuts of beef Forequarter cuts Hindquarter cuts
Preparation Barbecue Braising Meat chop Curing (food preservation) Frying Aging Marination Pickling Poaching (cooking) Roasting Salt-cured meat Smoked
Related topics List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce

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 fried and used as a taco filling. Suadero, also known as matambre, 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 is very usual to use pork instead.

References

Further reading

• Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
• Global Gourmet: Argentina. 2006. 24 January 2006