MeatMedium

Tasajo Oaxaqueno (Oaxacan Salt-Cured Beef)

Name: Tasajo Oaxaqueno (Oaxacan Salt-Cured Beef)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 600 g Beef (bola o aguayon); 40 g Salt gruesa; 2 Limes; 4 Tlayudas (Tortillas grandes); 200 g Black beans refritos; 150 g Oaxaca cheese oaxaqueno; 1 Avocado; 100 ml Salsa de Pasilla chilli oaxaqueno

35 min (20 prep + 15 cook) Medium 4 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 16 Apr 2026

Paper-thin salt-cured beef slices grilled over charcoal, a classic of Oaxacan cuisine.

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.

History & Origin

Oaxacan tasajo is one of the oldest and most representative meat preparations of Oaxaca. Its name derives from the Quechua word ch'arki (from which the English word jerky also originates), evidencing the ancient routes of cultural exchange between Mesoamerican and Andean civilisations. The technique of preserving beef through salting and partial sun-drying was adopted and perfected by the Zapotecs and Mixtecs of the Central Valleys of Oaxaca, where the dry and hot valley climate favours the curing process. In the markets of Oaxaca, especially the 20 de Noviembre Market and the Market of Supplies, the tasajo stalls are a spectacle: enormous curtains of red meat hang from hooks whilst the cecina makers slice with astonishing skill. Tasajo is cut in a spiral from large pieces of beef, creating sheets of meat so thin they are translucent. It is quickly grilled over charcoal in the smoke corridor of the 20 de Noviembre Market, where the aroma draws visitors from around the world. It is invariably served on a tlayuda with black beans, quesillo, avocado and pasilla chilli salsa.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

38g

Protein

Carbohydrates

18g

Fat

0.5g

Fibre

950mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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
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
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
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
Spread the tlayudas with refried black beans, anade shredded Oaxaca cheese and ponlas on the brasas until brownedn.
6
Serve the tasajo on the tlayuda preparada, with rodajas of avocado, limon and sauce of pasilla oaxaqueno to the lado.
💡 Acompana with chapulines and rabanitos for a experiencia oaxaquena completa.