Sal Sol

Sal Sol

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Tacos Suadero

45 mins
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One of the most popular tacos in Mexico are tacos de suadero, so we decided to prepare them in a unique way. Cook with evaporated milk and spices like cloves, pepper, cilantro and orange. Serve the taquitos in guajillo tortillas with nopalitos, fresh cheese, onion, cilantro, the crispy touch of the pork rind and, of course, you can not miss the chile de árbol sauce. Awesome!
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10 portions
  • 2 kilos suadero
  • 1/4 cups Sea Salt Sal Sol®
  • 2 liters Water
  • 1 cup evaporated milk
  • 1 orange, cut in half
  • 1 teaspoon allspices
  • 1/4 cups fresh coriander, with the root
  • 1/4 teaspoons whole clove
  • 1 white onion, cut in quarters
  • 3 cloves garlic
  • 2 leaves bay (laurel)
  • 1 cup Water, hot
  • 3 guajillo chilies
  • to taste Sea Salt Sal Sol®
  • 1/2 kilos corn dough
  • 3 tablespoons vegetal oil
  • to taste onion, finely chopped to serve
  • to taste pork rind, chopped to serve
  • to taste radish, sliced, to serve
  • to taste nopal, cured, to serve
  • to taste fresh cheese, crumbled, to serve
  • to taste fresh coriander, finely chopped to serve
  • to taste lemon, for serving
  • to taste sauce, for serving


On a board, place the bread and butter with Sal Sol® Sea Grain Salt.
In a deep frying pan over high heat place the bread, add the water, the evaporated milk, the orange, the fat pepper, the cilantro, the clove, the onion, the garlic and the bay leaf. Cover with aluminum foil and kitchen for 2 hours. Remove from cooking and on a table chop the meat finely.
For the tortillas, in a bowl, hydrate the chiles with hot water and let them soak until they are soft. Crush in a molcajete with a little of the soaking liquid and the Sal Sol® Sea Salt to form a paste.
Add the preparation to the corn dough and the necessary amount of water. Knead until smooth and slightly moist. With the help of a press, form your tortillas and cook on a griddle over medium heat.
Heat a pan over medium heat with the oil, cook the chopped loaves until golden brown. Heat the tortillas in the comal and add the suadero to form the tacos.
Serve with onions, pork rinds, radishes, nopales, fresh cheese and cilantro. Accompany with lemon and sauce.


Serve the "suadero" on your corn tortillas and accompany with red sauce, cilantro, onion, pork rind, onion, radish, nopalitos cured and accompany with lemon.


To cure your nopales you only need to rub them with salt water and rinse. This technique to prepare nopales gives them a spectacular flavor and also preserves the beautiful green color of nopales.

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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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Ratings (3)
rubi casillas
26/12/2019 00:35:26
Están deliciosos 👌
23/07/2018 23:04:42
Yliann BC
15/07/2018 11:32:42
Para nada me gusto la receta nunca he visto unos tacos de suadero con nopales y chicharrón al menos aquí en Puebla no nunca. 🤔

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