Tacos De Suadero (Chuck Roast Tacos)

I have not met a person who does not love tacos. I mean, seriously, they are a staple in our Mexican household! A lot of people assume for the longest that my husband and I did not eat tacos because they were "not healthy." The best part about living a healthier lifestyle is that we can eat our traditional foods as long as we source it from good quality.

I learned this recipe from my parents at a young age. My brothers and I grew up calling these "tacos de suadero". It is the perfect juicy and tasty tacos accompanied with lime, cilantro, onion, and a homemade salsa. One thing I learned early on from being Mexican is that not all Mexican dishes are the same in different parts of Mexico. These tacos may be "suadero" for some and "lomo asado" for others. There is not right or wrong but one thing for sure that we can all agree on is that these tacos are delicious!

The meat is so tender. It is a total game changer when you dip the tortilla in the same oil that remained from the cooked meat and then warm the tortilla in a comal. You don't have to worry about the extra "grease" when it comes from a good quality avocado oil and animal fat. This gives the tacos such a bold and tasty flavor. I hope you enjoy next time you make these with friends or family! Salud!

Tacos de Suadero (Chuck Roast Tacos)

Karla Sanchez
Cook Time 1 hour 20 minutes
Cuisine Mexican
Servings 3

Ingredients  

  • 2 lbs grass-fed beef boneless chuck roast
  • 2 tsp unrefined salt
  • 1/3 cup avocado oil
  • 3-4 cups filtered water
  • limes
  • cilantro
  • 1 pack organic corn tortillas

Instructions 

  • Pour filtered water in a pot and turn on heat to low
  • Add the salt and oil. Stir to evenly spread the salt
  • Turn heat to medium and cover the pot for about 50 minutes or until the meat is tender.
  • Remove the lid. The water should be almost if not completely gone. Use tongs to flip the meat and get a nice sear all around
  • Turn off heat after the meat has been seared in the oil. Chop the meat and cilantro separately
  • Dip the tortilla in the oil that remained from the cooked meat and warm the tortilla
  • Serve meat on the tortilla, add the chopped cilantro, squeeze some lime and enjoy!

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