Mexico is one of the countries in the world with the strongest and most deeply rooted carnivorous culture. Today, there are many breeds of calves that cohabit the country. For this reason, Mexicans are fortunate to enjoy a wide variety of traditional dishes where the meat of this animal is the central element.
A history dating back to the s. XVI
In the 16th century, the Spanish conquistadors introduced beef to Mexico in order to have milk and meat available during their stay in the New Continent. The breed chosen was an ancestor of today’s Texas Longhorn, a very robust but also very lean animal. A century later, calves began to be raised in large fields where the animals grazed in the open air, feeding only on grass. This method spread throughout the Americas and became popularly known as ‘ranching’.
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A few centuries later, in the 19th century, Mexican tastes changed and they began to prefer more tender meats. So they began to cross the native calf breeds with British breeds to obtain better quality meat, one of them was the Hereford, which has a very tasty meat. At the end of World War I, Charolais, strong and muscular heifers of French origin, were introduced.
Today, Mexico enjoys a wide variety of veal breeds, and its meat has become the central element in a multitude of traditional dishes.
The 5 most famous Mexican cuts
In Mexico, the most popular beef cuts are:
- Arrachera: here it is known as entraña. It is a fibrous and tasty meat, which is marinated before grilling.
- Aguayon: the muscle where the animal’s back ends and the upper part of the thigh. It is usually cut into steaks and consumed in tacos.
- Suture: known as the skirt, it is located on the outside of the rib cage and is the thin layer that protects the abdominal cavity. It has a high percentage of fat, which disappears when cooked and injects flavor to the meat. It is very common to find suadero taco vendors on the streets of Mexico City.[image_hover image=”http://vinals1906.com/wp-content/uploads/2017/06/Partes-Vaca.png” hover_image=”” link=”” target=”undefined” animation=”undefined” transition_delay=””]
- Sirloin: it is the most posterior part of the loin, and it is mainly used to make alambres, a very popular dish in Mexican gastronomy. The meat is diced and skewered with metal skewers, along with other ingredients.
- Rib Eye: of North American origin, it is the highest part of the loin. The best way to eat it is grilled, but it can be with or without bone.
Here’s how to make a popular Mexican delicacy: delicious suadero tacos. Buy a generous slice of this typical Mexican cut and indulge your passion for meat!
Ingredients:
To marinate the meat
- 2 kilos of chopped suadero
- 1 liter of milk
- Whole black pepper
- 1 clove garlic
- 2 bay leaves
- Half an onion
In the pressure cooker
- 2 kilos of marinated suadero
- Half an onion
- 1 clove garlic
- Ground pepper
- Oil
- Salt
To prepare the tacos
- 1 kilo of corn pancakes
- Red sauce, green sauce or guacamole
- 1 bunch coriander
- Half an onion, chopped
- Lemons cut in halves
- Oil
Preparation:
- Rinse the meat and blend the milk, garlic, onion and pepper.
- Put the meat in a bowl and add the milk and bay leaves. It is advisable to marinate the meat between two hours and one night before.
- Once marinated, drain the meat.
- Then, in a pressure cooker, add oil, half an onion, a clove of garlic and the suadero. Add pepper and a pinch of salt. Cook for about 40 min.
- In a frying pan, put half a cup of oil and the meat. Brown to taste.
- Drain excess fat and chop cilantro and onion.
- Place a corn pancake with meat on top and serve. Do not forget the sauce.
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