Glenn Lindgren: Tasajo is a dish that is not very familiar to most Anglos. You can find tasajo in the refrigerator case at many Latin American markets.
Raúl Musibay: Tasajo is dried beef that's been reconstituted with water and spiked with sour orange juice to give it a nice citrus bite.
Jorge Castillo: Many people eat tasajo with a criollo sauce of tomatoes, green peppers, and onions. Raúl likes his tasajo served over white rice.
Raúl Musibay: Hey man! Once you try tasajo, you'll love it. It's great!
Dried beef, fried until crispy and spiked with sour orange juice to give it a nice citrus bite.
INGREDIENTS:1 1/2 lb dried beef (tasajo) -- available in Latin markets)
Soak dried beef overnight. Boil the jerked beef for an hour to desalt it, change the water and boil it again until soft enough to separate into strands. Drain. Cut meat in pieces and pound with meat hammer. Season with sour orange juice. Sauté garlic, onion and oregano in oil until onions are cooked through. Add beef pieces and sauté until meat is browned with crispy edges.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.
Search or Browse All of the Recipes by Photo