Entree: Mexico – Chiapas – Tasajo (Thin salted and grilled beef typical of Chiapas, served sliced for tacos or plates)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 45 min

Total 1 hr 7 min

Ingredients

- 1.5 lb (680 g) skirt steak or flank steak, trimmed and pounded to about 1/4-inch thickness or left whole for slicing after cooking
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 tsp (1 g) dried Mexican oregano
- 1 tbsp (15 ml) lard or neutral vegetable oil for grilling
- 8 corn tortillas (about 8 oz / 225 g)
- 1 cup (240 ml) chopped white onion
- 1/2 cup (120 ml) chopped fresh cilantro
- Lime wedges for serving
- 1/2 cup (120 ml) salsa roja or salsa verde (optional)

Instructions

1. Combine the coarse salt, black pepper, minced garlic, white vinegar, and dried oregano in a bowl to make a coarse rub.
2. Pat the steak dry. Rub the mixture evenly over both sides of the meat. Let rest at room temperature for 30–45 minutes to lightly cure and absorb flavor. Do not over-salt.
3. Rinse the steak briefly under cold water to remove excess salt, then pat thoroughly dry with paper towels. If the steak is thick, pound or slice thin across the grain to produce thin portions for tasajo.
4. Preheat a grill or heavy cast-iron skillet to very high heat. Oil the grates or skillet lightly with the lard or vegetable oil and wipe away excess so it will char quickly.
5. Sear the steak in batches, 1–3 minutes per side depending on thickness, until well charred at the edges but still juicy inside. Avoid overcooking; tasajo is best with some chew and char.
6. Transfer cooked steak to a cutting board and let rest 3–5 minutes. Slice thinly across the grain into bite-size strips.
7. Warm tortillas on the grill or skillet. Serve the sliced tasajo on warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa as desired.