Provenance Technique Library

Oaxacan Central Valleys — associated with Etla and Ocotlán meat markets Techniques

1 technique from Oaxacan Central Valleys — associated with Etla and Ocotlán meat markets cuisine

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Oaxacan Central Valleys — associated with Etla and Ocotlán meat markets

Tasajo (Oaxacan cured sun-dried beef)

Oaxacan Central Valleys — associated with Etla and Ocotlán meat markets

Tasajo is a Oaxacan specialty of thinly-sliced beef (usually top round or flank) that is butterflied into long sheets, salted and lightly spiced, then air-dried in the sun until semi-dry. Unlike fully dried jerky, tasajo retains moisture and fat. It is then grilled over charcoal or comal-cooked until charred at edges with red-pink centre. Standard protein on the Oaxacan tlayuda.

Mexican — Oaxaca — Meat Preparation & Curing authoritative →