Tasajo Oaxaqueno (Oaxacan Salt-Cured Beef)

About this recipe

Tasajo is an Oaxacan beef preparation cut into extremely thin sheets, salted and partially sun-dried. It is quickly grilled over charcoal and served as a fundamental part of a typical Oaxacan meal alongside tlayudas, chapulines, quesillo and pasilla salsa. Its salty, intense flavour makes it an indispensable ingredient of Isthmus and Central Valleys cuisine.

1. 1

   Cut the beef in laminas very finas of 2-3 mm. If es posible, cut in espiral of a pieza large for obtener leaves continuas.

   

   💡 Pide to the carnicero that the corte with the maquina rebanadora si not tienes practica.

2. 2

   Sala generously ambos lados of each lamina with salt thick. Cuelga the laminas or extiendelas in a rejilla in a lugar ventilado for 3-4 hours.

   

   💡 En clima dry, 3 hours son suficientes. En clima humedo, dejalo mas tiempo.

3. 3

   Sacude the excess salt of each lamina before of asar. El tasajo should estar parcialmente oreado pero not completely dry.

   

   💡 If quedo demasiado salado, soak brevemente in water before of asar.

4. 4

   Roast the tasajo on carbon very hot or a plancha a temperatura maxima. Cook overpenas 1-2 minutes for lado.

   

   💡 La meat should be slightly rosada for inside; not the cocines of mas.

5. 5

   Spread the tlayudas with refried black beans, anade shredded Oaxaca cheese and ponlas on the brasas until brownedn.

   
6. 6

   Serve the tasajo on the prepared tlayuda, with avocado slices, lime and Oaxacan pasilla chilli sauce on the side.

   

   💡 Serve with chapulines and radishes for the full Oaxacan experience.