Entree: Mexico – Chiapas, Southern Mexico – Tasajo con Tascalate (Tasajo with Tascalate)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.13 kg) flank steak, thinly sliced across the grain into 1/4-inch strips (tasajo)
- 3/4 cup (90 g) ground roasted corn or toasted masa harina (pinole)
- 2 tbsp (15 g) finely ground toasted cacao or 1 oz (28 g) finely grated unsweetened Mexican chocolate
- 1 tbsp (15 g) achiote paste, crumbled
- 2 tbsp (30 g) piloncillo or dark brown sugar
- 1/2 tsp (1 g) ground cinnamon
- 1 cup (240 ml) hot water
- 2 tbsp (30 ml) orange juice, freshly squeezed
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) apple cider vinegar
- 3 garlic cloves, crushed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 scallions (spring onions), trimmed (for charring and garnish)
- 2 tbsp (18 g) toasted sesame seeds (optional garnish)
- 2 large ripe plantains, about 1 lb (450 g), peeled and halved lengthwise
- 2 tbsp (30 ml) vegetable oil (for frying plantains)
- 2 cups (480 g) cooked black beans, warmed (seasoned with salt)
- 12 corn tortillas (about 6 oz / 170 g total)
- 3 cups (225 g) shredded green cabbage
- 1/4 cup (15 g) chopped fresh cilantro
- 2 limes, juiced (about 4 tbsp / 60 ml)
- 1 tbsp (15 ml) olive oil
- Fresh lime wedges, for serving

Instructions

Short Description:
Tasajo con Tascalate is thinly sliced grilled beef marinated in a Chiapan-style tascalate paste—made from roasted corn, cacao, and achiote—served with warm corn tortillas, caramelized plantains, black beans, and a bright cabbage slaw to make a complete main course.

Regional Notes:
This Chiapas version uses tascalate as the principal marinade element: roasted corn (pinole), cacao, and achiote give the meat a nutty- chocolate-achiote aroma rather than the chili-forward marinades found elsewhere. Serving the tasajo with sweet plantain and a simple cabbage slaw reflects Southern Mexico plate composition and balances the toasted flavors of the tascalate.

1. Make the tascalate marinade: In a bowl, combine ground roasted corn, ground cacao or grated chocolate, crumbled achiote paste, piloncillo (or brown sugar), and cinnamon. Whisk in hot water, orange juice, neutral oil, apple cider vinegar, crushed garlic, 1 tsp kosher salt, and black pepper until a smooth, slightly loose paste forms. Let cool to room temperature.
2. Marinate the tasajo: Place the sliced flank steak in a shallow dish or resealable bag. Pour the tascalate marinade over the meat, massaging to coat all pieces. Cover and refrigerate 1–4 hours (or up to overnight) for best flavor.
3. Prepare the slaw and beans: In a bowl toss shredded cabbage with cilantro, lime juice, 1 tbsp olive oil, and a pinch of salt. Set aside to meld. Warm the cooked black beans in a small pot over low heat, adjust salt to taste and keep warm.
4. Preheat grill or skillet: Heat a charcoal or gas grill to high (or preheat a heavy cast-iron skillet or griddle over high heat) and oil the grates or skillet lightly.
5. Char the scallions and cook the tasajo: Remove tasajo strips from marinade, letting excess drip off (reserve remaining marinade to baste if desired). Place scallions directly on the grill or skillet and char until softened and marked, 2–3 minutes per side; set aside. Grill the tasajo strips in batches, searing 1.5–3 minutes per side until browned with a little crust but still tender. If using reserved marinade, brush once during cooking and discard any leftover marinade used with raw meat.
6. Caramelize the plantains: While meat cooks, heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add plantain halves cut-side down and cook 3–4 minutes per side until deep golden and caramelized. Transfer to paper towel to drain and season lightly with salt.
7. Warm tortillas: Wrap corn tortillas in a clean kitchen towel and warm on the grill or in a dry skillet until pliable and slightly charred at edges, or warm in a 300 F (150 C) oven for 5–8 minutes.
8. Plate and serve: Divide warm tortillas among plates. Arrange tasajo on tortillas or serve family-style. Add a scoop of warm black beans, a portion of cabbage slaw, 1–2 pieces of caramelized plantain per person, and charred scallions. Sprinkle toasted sesame seeds and extra chopped cilantro if desired. Serve with lime wedges for squeezing over the meat.
9. Leftovers and notes: Leftover tasajo is good chilled or quickly reheated and makes excellent tacos. If you cannot source ground toasted cacao, use finely grated unsweetened dark chocolate sparingly to preserve balance.