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Tasajo Chiapaneco con Pepita (Chiapas Dried Beef in Pumpkin Seed Sauce)

Name: Tasajo Chiapaneco con Pepita (Chiapas Dried Beef in Pumpkin Seed Sauce)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 3 cloves Garlic; 4 sprigs Coriander; 0.5 White onion; 2 tbsp Vegetable oil; 1 tsp Salt; 150 g Pumpkin seeds (pepitas); 2 Serrano chilli; 500 ml Beef stock; 400 g Chiapas dried beef (tasajo); 300 g Green tomatillos

75 min (30 prep + 45 cook) Medium 4 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Chiapas dried beef in a pumpkin seed and green tomatillo sauce.

About this recipe

Tasajo chiapaneco con pepita is dried beef in a green pumpkin seed and tomatillo sauce, a deep and aromatic stew from the highlands of Chiapas.

History & Origin

Tasajo in Chiapas has different characteristics from the famous Oaxacan tasajo: while the Oaxacan version uses butterfly-cut beef cured with salt, the Chiapas variety is produced mainly in the valleys of San Cristóbal de las Casas, Comitán and the Central Depression, using beef or venison with air-drying techniques inherited from the Tzeltal and Tojolabal cultures. Pumpkin seeds are one of the oldest ingredients in Mesoamerican cooking, present in the archaeological record of Chiapas for more than three thousand years. The combination of tasajo with pumpkin seed sauce is a culinary marriage reflecting the cooking of the Chiapas Highlands: concentrated, flavourful animal protein enriched with the creaminess of ground pumpkin seeds and the acidity of green tomatillo. This pumpkin seed sauce is not the pipián of central Mexico but a more rustic Chiapas preparation in which the seeds are toasted on a griddle and ground on a metate with tomatillos and chilli, creating a thick grey-green sauce with an earthy, deep flavour. The dish is served with white rice and black beans, the inseparable companions of the Chiapas table.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

38g

Protein

12g

Carbohydrates

24g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the tasajo in cold water for 20 minutes to reduce excess salt. Drain and pat dry with kitchen paper.
2
Grill the tasajo on a griddle or barbecue over medium heat until well browned on both sides (4–5 minutes per side). Set aside and cut into pieces.
💡 The tasajo shrinks as it cooks; do not worry if the pieces look small.
3
Toast the pumpkin seeds in a dry pan over medium heat, stirring constantly, until they pop and turn golden (5–7 minutes). Set aside.
💡 Pumpkin seeds burn easily; keep a close eye and do not leave unattended.
4
Cook the tomatillos with the serrano chilli in water for 8 minutes. Drain.
5
Grind the toasted pumpkin seeds in a blender to a fine powder. Add the tomatillos, chilli, garlic, onion and a little stock. Blend to a smooth sauce.
6
Heat the oil in a casserole. Fry the pumpkin seed sauce for 5–8 minutes until it changes colour and thickens. Add the remaining stock. Season with salt.
💡 The pumpkin seed sauce splutters a lot when frying; use a lid tilted to one side.
7
Add the grilled tasajo pieces to the sauce. Simmer for 10 minutes over low heat so the meat absorbs the flavours. Serve with chopped coriander on top.