How not to cook suadero

I finally managed to cook those pieces of suadero on the barbecue earlier today. My aim was to have something nice and very tender to eat, but it did not turn out as planned. The meat became very though and chewy from the dry cooking, even though it had marinated for 2 days. The main reason is that the meat has a membrane that just tenses up and that was too thick to crisp well. Also the texture of the meat once cooked was not as expected. It looked like something like arrachera, bavette, or flank which has long fibers, but it really does not. I should have inspected it better before marinating it, but since I was too tired at the time it is my lost.

The taste was fantastic as the cut of meat is very tasty and with the added flavoring of the marinate it tasted very good. The meal looked great, and the side dishes were perfect for it. If it was not for the chewiness of the meat it would have been a great meal. Here is a look at the plated dish.

The plated poor man arrachera

Looking back at it I should have slow cooked it over moist eat or cooked it until it was very crisp. The stringy texture would probably go either way. I will see what I can do if I buy some again. I was tempted by the cheap price, and I got what I paid for. A big contrast with the nice pork we bought cheaply at the same place as it turned out great.

Since my motto is to learn something new each day, then I will not go to bed stupid tonight as I learned how not too cook suadero! Like in science there are no bad experiments in cooking, just some that yield unexpected results. No I have to go take something for the heartburn…

Lucito