Suadero

Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg.[1] Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is fried and used as a taco filling.

Suadero

Tacos de suadero
Place of origin	Mexico
Serving temperature	Hot
Main ingredients	Beef
Cookbook: Suadero

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Suadero, also known as matambre in Argentina and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs,[1] a sort of flank steak. In Mexico it is very common to use pork instead.