Onions, Salsa, Cilantro, Lime, Corn Tortilla
Chefs Eduardo Lara and Pablo Reyes of The Wolf of Tacos | Miami
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Suadero:
Yield: 40 pounds
70 pounds suadero
10 pounds ribeye fat
Kosher salt
5 gallons rendered pork fat
2 gallons beef stock
To Assemble and Serve:
Yield: 1 taco
1 corn tortilla
Diced onions
Cilantro
Salsa
Lime juice
METHOD
For the Suadero:
On a work surface, season suadero and ribeye fat with salt. In a large stock pot over medium-high heat, sear meat until evenly charred. Add pork fat and stock. Reduce heat to medium-low and let simmer until meat is fork-tender. Remove from heat. Transfer to a work surface and chop into bite-sized pieces. Transfer to an airtight container and refrigerate.
To Assemble and Serve
Prepare and heat a grill. Add 2 ounces Suadero and sear until crispy. On a serving plate, place corn tortilla. Top with Suadero, onion, cilantro, salsa, and lime juice.
