Tasajo oaxaqueño

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.