Entree: Mexico – Oaxaca – Tasajo (Cured Grilled Beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 12 hrs

Total 12 hrs 30 min

Ingredients

- 2 lb (900 g) beef skirt or flank, thinly sliced into 1/8–1/4 in (3–6 mm) strips
- 3 tbsp (45 ml) coarse sea salt
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (4 g) coarsely ground black pepper
- 4 cloves garlic (about 12 g), minced
- 2 tbsp (30 ml) guajillo chile paste (or 4 dried guajillo chiles, stems removed, rehydrated and blended)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large white onion (about 12 oz / 340 g), half sliced into rings for grilling, half reserved (roasted or raw) for salsa
- 2 roma tomatoes (about 10 oz / 280 g)
- 2 dried guajillo chiles (optional for salsa) or 1 serrano chile for heat, rehydrated if using guajillo
- 2 cups (480 g) cooked black beans (frijol negro), drained if canned
- 1 tbsp (15 ml) vegetable oil for beans
- 12 corn tortillas (approx 6-inch) (approx 360 g)
- 1/2 cup (15 g) chopped cilantro
- 2 limes, cut into wedges
- Salt to taste
- 8 small green onions (cebollitas), approx 8 oz (225 g), trimmed (optional, for grilling)

Instructions

Short Description:
Thinly sliced beef lightly dry-cured with salt, oregano and guajillo, then quickly grilled over high heat and served with warmed corn tortillas, refried black beans, grilled onions and a bright roasted tomato-guajillo salsa. A complete Oaxacan-style main course.

Regional Notes:
This Oaxacan tasajo focuses on a simple salt-and-spice dry cure and a brief char over coals, reflecting local practice of preserving thin beef strips and finishing them on high heat. Unlike other regional beef cures, Oaxacan tasajo remains lean, uses dried guajillo for color and mild chile flavor, and is served with black beans and tortillas rather than heavy sauces.

1. Combine the coarse sea salt, dried oregano, black pepper and minced garlic in a bowl. Rub the mixture evenly over all beef strips, pressing to adhere.
2. Place the salted beef in a single layer or slightly overlapped in a shallow container, cover, and refrigerate to cure 8–12 hours (up to 24 hours for a firmer cure). This draws moisture and concentrates flavor.
3. Meanwhile make the guajillo paste if not using prepared paste: remove stems and seeds from 4 dried guajillo chiles, soak in hot water 15–20 minutes until soft, then blend with 1–2 tbsp (15–30 ml) of the soaking liquid to a smooth paste.
4. Prepare the salsa: roast the roma tomatoes and the reserved half onion (and optional serrano or rehydrated guajillo chiles) on a hot comal or baking sheet until blistered and blackened in spots, about 8–12 minutes. Blend roasted vegetables with a pinch of salt and 1–2 tbsp (15–30 ml) water to a coarse salsa; adjust salt to taste. Set aside.
5. Rinse the cured beef briefly under cold water to remove excess surface salt, then pat very dry with paper towels. This prevents over-salting and promotes good charring.
6. Toss the beef strips with 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) guajillo paste until evenly coated. Let sit 10–15 minutes at room temperature while you heat the grill or skillet.
7. Preheat a charcoal or gas grill to high (or heat a cast-iron skillet very hot). If using a grill, leave some embers for a quick smoky char. Oil the grill grates or skillet lightly.
8. Grill the sliced beef in a single layer, 1–2 minutes per side, just until well-charred at the edges but still tender — tasajo is meant to be quickly seared, not slow-cooked. Work in batches to avoid overcrowding. Transfer to a platter and let rest 3 minutes.
9. While beef grills, toss the green onions and the sliced onion rings with the remaining 1 tbsp (15 ml) oil and a pinch of salt and char them on the grill until softened and slightly blackened, about 3–5 minutes.
10. Warm the corn tortillas on the comal or directly over the grill until pliable and lightly charred, keeping them wrapped in a clean kitchen towel to stay warm.
11. Heat the cooked black beans in a skillet with 1 tbsp (15 ml) oil; mash lightly with the back of a spoon or potato masher to a refried consistency. Season with salt to taste and simmer briefly to thicken.
12. To serve: spread a spoonful of refried black beans on a warm tortilla, top with a few strips of tasajo, grilled onion, chopped cilantro and a squeeze of lime. Offer the roasted tomato-guajillo salsa and additional lime wedges on the side. Enjoy with extra tortillas and remaining grilled cebollitas.