Entree: Mexico – Oaxaca – Tasajo (Thin, salted and grilled Oaxacan beef, served with tortillas and salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 45 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef skirt or flank steak, trimmed and cut into 4 pieces (tasajo)
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) orange juice
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1 tsp (1 g) dried Mexican oregano
- 8 corn tortillas
- 1 cup (240 ml) chopped white onion (about 1 medium onion)
- 1/4 cup (60 ml) chopped cilantro (about 0.35 oz (10 g))
- Lime wedges for serving

Salsa Verde
- 1 lb (450 g) tomatillos, husked and rinsed (about 6–8 medium)
- 1–2 serrano chiles (to taste)
- 1/4 cup (60 ml) chopped white onion
- 1/4 cup (60 ml) cilantro leaves
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) salt

Show original ingredient measurements

- 2 lb (900 g) beef skirt or flank steak, trimmed and cut into 4 pieces (tasajo)
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) orange juice
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1 tsp (1 g) dried Mexican oregano
- 8 corn tortillas
- 1 cup (240 ml) chopped white onion (about 1 medium onion)
- 1/4 cup (60 ml) chopped cilantro (about 10 g)
- Lime wedges for serving

Salsa Verde
- 1 lb (450 g) tomatillos, husked and rinsed (about 6–8 medium)
- 1–2 serrano chiles (to taste)
- 1/4 cup (60 ml) chopped white onion
- 1/4 cup (60 ml) cilantro leaves
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) salt

Instructions

1. Pat the beef dry and rub all surfaces with the coarse sea salt and black pepper; let sit at room temperature for 30–45 minutes to lightly cure.
2. Meanwhile prepare salsa verde: boil or roast tomatillos and serranos until softened, then blend with chopped onion, cilantro, lime juice, and salt to a coarse sauce; set aside.
3. Rinse the salt lightly from the beef under cold water and pat completely dry with paper towels.
4. In a bowl combine smashed garlic, lime juice, orange juice, vegetable oil, and dried oregano; brush over the beef and let rest 10 minutes.
5. Preheat a grill or cast-iron skillet to high heat until smoking slightly. Grill the beef 2–4 minutes per side depending on thickness, until nicely charred on the outside and medium-rare to medium inside.
6. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into strips.
7. Warm corn tortillas on the grill or comal, fill with sliced tasajo, top with diced onion, cilantro, a spoonful of salsa verde, and a squeeze of lime. Serve immediately.