Suadero

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

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

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

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
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