2000s Recipes + Menus
Mexcian-Style Salted Beef (Tasajo)
Makes enough for 24 taquitos
- Active time:20 min
- Start to finish:2 days (includes marinating meat)
June 2009
Mexican butchers sell thin, salted, super-long strips of beef just for tasajo, but you can improvise with top sirloin sliced and salt-cured for a couple of days. Either way, you’ll discover that the stark simplicity of the treatment belies the deep, minerally savor of the meat.
- 2 lb boneless top sirloin, rinsed, patted dry, and cut into 1/8-inch-thick slices
- 2 tablespoons kosher salt
- 2 tablespoons extra-virgin olive oil
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Season beef with kosher salt and place in a 4-sided sheet pan in single layers, each layer separated by parchment paper. Cover tightly with plastic wrap and chill at least 2 days.
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
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Brush both sides of beef with oil. Grill in batches, covered only if using a gas grill, turning once, until just cooked through, about 2 minutes total. Cut into bite-size pieces.
Cooks’ note:
- Beef can be salted and chilled up to 3 days ahead.
- Keywords
- latino,
- beef,
- grilling,
- gourmet entertains,
- maricel presilla
Fiesta Forever
When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.
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