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Mixed-meat tacos combining different cuts like suadero and chorizo in one tortilla. This high protein, carnivore-friendly dish is a fresh, bold street food classic from Mexico City.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the suadero beef and sear on both sides until deeply browned, about 3–4 minutes per side.
Lower the heat to medium, add 1/2 cup water and a pinch of salt, and cover the skillet. Simmer the beef for 25 minutes, turning once, until tender and most liquid is absorbed. Remove to a cutting board and chop into small pieces.
In the same skillet, add 1 tablespoon oil and crumble the chorizo sausage in. Cook over medium heat, stirring, until fully cooked and slightly crispy, about 5–7 minutes.
Add the chopped suadero back to the skillet with chorizo. Stir to combine and heat together for 2–3 minutes so the flavors meld. Sprinkle with salt and black pepper.
Warm the corn tortillas in a dry skillet or over an open flame until pliable. Spoon generous portions of the meat mixture onto each tortilla. Top with chopped onion, cilantro, and a squeeze of fresh lime to serve.
