Suadero

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

Steak
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Suadero, in Mexican cuisine, is a thin cut of beef from the intermediate part of the cow 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.

References

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

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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