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
  • 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.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
  • 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.
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