suadero ... (bull)
Ok, so I'm doing a taco crawl this weekend. On the menu is suadero which the truck translates as rose meat.
I think ... better check this out further. I quickly google and the first thing I see is beef rib. Fine. Go back get it.
It was kind of chewey. Definately beefy. Maybe stewed. And through the power of suggestion I think it does have sort of a rosy tinge.
So I get home and google a little more ... no two descriptions of suadero on the web are the same ... and that includes Chowhound.
In fact, one long ago post chowhounds are congratulating themselves on identifying what it is. That inspired the title for this post.
I gave up, but here's a cut and paste of SOME of the descriptions on the web. I will tell you what I had was NOT pork. It was NOT crispy.
I wonder if it is just some sort of general Mexican term. However even the preparation didn't seem the same.
(fried pork breastbone meat)
suadero (beef shoulder) marinated for up to three hours in lime and then char-broiled.
suadero (beef shoulder),
Suadero - beef stew
The suadero looked and tasted very much like carnitas. Chunky, shredded, porky goodness with enough rendered fat to lightly crisp the meat and coat all my arteries
I believe it's beef rib meat, not sure what the typical method of preparation is supposed to be, but from my torta, I'd guess boiled
suadero is the fatty beef from the rib area that becomes rich and tender when slow cooked.
Suadero is Boiled Pork.
This was my first encounter with suadero which is meat from beef ribs. I'm not sure which part of the rib this comes from, but it had all of the intensely rich beefy goodness that was missing from last night's kal bi (Korean short ribs). What flavor! This seemed like it was roasted, cut into small dice, and then grilled to reheat.
I've seen (and had) "suadero" as fried pork breastbone meat, as well as fried
suadero (pork belly),
Suadero (flank steak panbroiled
Then I gave up ...
Any info would be helpful.
Suadero is... well there's only two wide strips that come from each cow. When it's raw, it looks more like a tendon more than meat. I'll take a picture if you guys want and post it later. You know how if you stretch your arms out to the side there is that 'webbing' that connects your arm to your body? That's what it is. It's a very tough piece of meat that has a lot of flavor. If it was soft and tender, the guys did a good job of tenderizing/marinating it. Some like it tender, some like it tough. I prefer it more on the tough/chewy side. Only slightly marinating it. The allure of the rose meat/suadero is in it's chewiness and flavor that comes with it. Half the guys want it marinated, the other half don't.
I own a Carniceria; Hispanic meat market. :D
This is the Cristina who still lives in Mexico.
I've never known suadero to be pork meat, and I've never known it to be known as 'rose meat', either. But of course here in Mexico it's known only in Spanish--as suadero. I'd say 'rose meat' is someone's imperfect attempt at a translation to English, perhaps the semi-equivalent of 'roast meat'.
Suadero can be cut into thin steaks (like those for carne asado), marinated, and grilled for tacos. It can be cut into small pieces, for making a *guisado*.
For a simple marinade before grilling, use the following for a kilo of thinly sliced meat:
*three or four chiles serrano, quartered lengthwise
*three or four large cloves garlic, peeled and smashed
*fresh lime juice (preferably Mexican limones)
*one TBSP olive or vegetable oil
In a large bowl, lightly coat the meat with the oil. Add the remaining ingredients and allow to marinate, covered in the refrigerator, for 24 hours.
Briefly grill slices of beef over high heat. Add sea salt to taste. Chop for tacos.
For a *guisado*, you'll want to use a typical recipe. It will probably contain onion, tomato, chile, etc, and will be served with rice.
The recipe for suadero for tacos is taquería cooking. Guisados are definitely *comida casera*--home cooking. You're unlikely to find recipes in cookbooks for either style. Improvise till the flavors are what you want!
Dommy, are you out there and can you add something?
They have this in my local bodega in South Florida, and this is the first place I've found a reference to "rose meat." I even asked the teenage "butcher" (counter guy) about it and he just shrugged.
Any other suggestions to make this a good meal if I want to try it out? Just marinate and chop the heck out of it? Is it good for anything else other than chopped?
Thanks for any suggestions!
You're not going to get 100% congruence between the American name for a cut and any other country's. There are differences in butchering practices where something might be largely the same cut but includes a little more of one end of the muscle and less of the other side, etc. We went through a similar discussion trying to figure out exactly what part of the steer "ngo nam", a brisket-like cut might be.
If we believe that suadero is beef, looking at your list of possibilities, the subprimal cuts covered include the shoulder (chuck and stew meat), rib (back, ribs, short ribs), and flank. The cutaneous trunci aka rose meat is a thin muscle that spans the shoulder to the flank. Maybe that's what suadero is or any of the cuts connected to it.
re: Melanie Wong
Thanks for the research. I think you've got it as far as beef is concerned. Who knew there was such a thing as a cutaneous trunci.
Maybe there is a similar piece in a piggy. which might explain the pork / beef thing.
Except for one reference (back), all the references were from US sources (and most from various Chowhound boards from sea to shining sea).
Now if preparation could be nailed down. I would throw out beef stew because that came from a sort of Americanish Times Square restuarant.
However, maybe not. Maybe it is just a reference to the cut of meat and the cooking method isn't relavant. Just as a steak can be grilled, broiled, pan fried, cut up for stew ... etc.
re: Melanie Wong
Oh wait a minute, by a different country you mean Mexico. Ya know, I've just been in Richmond too long.
Also, it's late and my brain is lard logged from my taco marathon - 15 tacos, three days. Dieting is looking good.
Now that I have something to go on, I'm going to have to talk to the Mexican butcher in Pinole about it. The guy who makes the corn husk tied chorizo. He's always good about explaining how to prepare some of the different cuts of meat I see there. Will report back if I get preparation tips.
I'm equally confused rworange. Tonight we tried out a new taco/torta truck (recommended on the los angeles board). Ordered suadero and asked if it was pork. The server said no, it's beef and pointed to his chest. But it tasted EXACTLY like fluffy, uncrispy carnitas and was a pale pinkish color. Not beefy at all.