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Recipe of Melted Cheese with Suadero

Melted Cheese with Suadero

20 mins
25 mins
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This version mixes two delicacies from our favorite taquerías, the melted cheese and the suadero. The tenderloin is prepared with a long and a short cooking to obtain that soft texture and all the characteristic flavor of this meat, while the melted cheese with its softness and texture is an ideal complement.
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6 portions
  • 1 kilo suadero
  • 4 cups Water, to cook the brisket
  • 2 cups evaporated milk, to cook the brisket
  • 1 orange, in halves, to cook the brisket
  • 1 teaspoon allspices, to cook the brisket
  • 1 cup coriander, to cook the brisket
  • 1 teaspoon clove, to cook the brisket
  • 2 cups onion, in quarters, to cook the brisket
  • 8 cloves garlic, to cook the brisket
  • 2 leaves bay (laurel), to cook the brisket
  • 2 tablespoons sea salt, to cook the brisket
  • enough vegetal oil
  • 2 cups onion, finely chopped, for the smoothie
  • 4 serrano peppers, finely chopped red, for the tenderloin
  • 1 cup coriander, chopped, for the smoothie
  • enough salt
  • 1/2 kilos manchego cheese, grated
  • enough Green rajas, of chili toreado with onions to decorate and accompany
  • corn tortillas, To accompany


For the brisket, place the broth with the water, evaporated milk, orange, allspice, coriander, cloves, onion, garlic, bay leaf and grain salt in a small pot. Cover and cook for 2 hours at medium temperature. If necessary, add more water to the softener so that it is always hydrated and does not dry out.
When it is soft, remove from cooking, let it cool a little and when possible, chop the meat finely.
Heat the oil in a Tramontina® frying pan over medium heat and fry the onion, serrano pepper, suadero and cilantro for 10 minutes, or until the meat is golden brown; don't forget to season with a little salt. Remove from the pan and reserve.
On the same Tramontina® pan, place a layer of Manchego cheese, add a layer of suadero, then another of cheese, and so on until the Tramontina® pan is full; you should end up with a layer of cheese. Cover and heat to low to slowly melt the cheese.
Once it is melted, uncover and serve in the Tramontina® pan with the toreada slices and tortillas.


Serve in the Tramontina® skillet with the toreadas slices, the sauce, the tortillas and the lemons.


Melt the cheese at a very low temperature and covered so that it does not burn and melts completely.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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