Tasajo – Mexican Salt-Cured Beef
Tasajo is a traditional Mexican salt-cured meat from the Oaxaca region, preserved through curing and air-drying. The meat is butterflied, heavily salted, and then dried. It is typically grilled or pan-fried briefly before serving.
Ingredients(for 1 kg)
Instructions
Meat Preparation
20 minutesTrim beef flank or top round of fat and sinew. Butterfly the meat so it is approximately 1 cm thick. If needed, lightly pound covered with plastic wrap.
Seasoning & Curing
24 hoursMix salt, pepper, oregano, garlic and chile powder. Rub the meat vigorously on both sides. Place on a rack or hang on a hook in the refrigerator at 4–8 °C or a cool, dry place for 24 hours.
Cold Smoking
8 hoursBriefly rinse the meat and pat dry. Cold smoke in the smoker at max. 28 °C with mesquite and oak for 8 hours. Strictly control temperature so the meat does not cook.
Air Drying
24–36 hoursHang the smoked meat in a cool, well-ventilated spot and dry for another 24–36 hours until firm and slightly pliable. Tasajo is ready when it is reduced to approximately 55% of its original weight.
Pro Tip
For authentic Tasajo, briefly hang the meat in direct sunlight after salting (if hygienically feasible) – UV light inhibits surface bacteria and speeds up drying.
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