Photograph of the finished Tasajo oaxaqueño

Mexico · Bò lát phơi khô nướng Oaxaca

Tasajo oaxaqueño

35 min Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.5 lb
  • Photograph of Coarse salt Coarse salt 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Oaxaca cheese Oaxaca cheese 11.3 oz
  • Photograph of Avocado Avocado 2
  • Photograph of Tomato Tomato 8
  • Photograph of Chilli Chilli 12

Method

  1. 1 Slice the beef into thin slices, rub with coarse salt, and dry in the sun or air dry for 12 hours.
  2. 2 The Oaxaca version is dried more than the cecina version, so the meat slices are noticeably chewier and have a richer flavor.
  3. 3 Grill the meat slices over charcoal for 40 seconds on each side, then shred them into strips.
  4. 4 Grill fresh chilies and tomatoes over charcoal until the skins are charred, then mash them into a sauce.
  5. 5 Grill whole green onions on a grill until the white part is tender.
  6. 6 Serve the shredded meat with toasted cornbread, shredded Oaxaca cheese, avocado, and grilled chili sauce.

With an appliance

  • Charcoal grill 35 min

    Grill the charcoal 8 cm away from the grill for 80 seconds; the slices will dry quickly, so keep a close eye on them.

Start cooking