Cuba's most daring beef pot is salty, garlic and completely undervalued

The word tasajo refers to two things: dry dried beef (typically side or round steak) and food name in which it is served. Its origins suppress early preservation techniques when the meat is severely healed with salt and sunlight is dried to keep it without cooling. The result is bold and intense: Ugonogetic salty, umami -rich and specifically fibrous.

The tasajo is deeply rooted in Cuban cuisine, but has variations in Latin America. In Cuba, the salted and dried steak is rehydrated and then cooked – either crispy and chewy or steamed in tomato sauce until it is closed.

This is one of the foods that call the conversation and mixed reactions – sometimes with pleasure, sometimes for hesitation, but always curiosity. In my Cuban family, this was a food reserved for special occasions – or when my mother happened that she noticed marinated beef for sale on the market. I knew the rich, salty, fleshy aroma and the inevitable question from the kitchen after being ready: “¿Quien lo quiere y quien lo quiere en salsa?” (Who wants to be roasted and who wants it in sauce?). My answer was always both, so I incorporated the guides of the chopped beef pan and boiling instructions to the tomato sauce into the recipe below.

Where can you buy tasajo

Tasajo is not available in all American grocery stores, but it can usually be found in the Latin markets, especially in cities with large Caribbean or Central American communities. In Miami, where I live, it's a cut – betrayed either in the chilled part of meat or sometimes in sealed bags.

If you are not near a Latin grocery store, online retailers often carry it. Find the healing beef with Tasajo or Cecina de Resla (related product, though thinner and sometimes smoked). When buying a tasajo, check the cut when possible: slimmer cuts, such as rim steak, are ideal because they rehydrate faster and evenly and do not result in a hanging but not difficult result.

Tasajo's distinctive taste and texture

At the first bite, Tasajo announces himself: salty, meaty and taste, and can only come from centuries-old food preservation know-how. Not the beef that melts for shred Old clothes Or short ribs – the tasayo holds its shape and resists the fork so that all bite is satisfactory.

In Latin America, the meaning of the term “tasajo”. For example, in Oaxaca, Tasajo refers to a thin sliced, marinated beef that is typically grilled, served with tlayudes or on top of salsa. In Cuba, the tasajo always heals and then rehydrated before being destroyed or steamed. Tasajo was not everyday food in my household. The preparation took time – first in cutting, then soaking or boiling, and finally relaxing before relaxing. It also carries a small family lore. Historically, they were made of a rider – a origin that still raises a few people with the eyebrows (though he could be sure now the beef sold). Nevertheless, this past is sufficient for some to clarify. For example, my sister hasn't been willing to eat for years because she finally tried it as an adult because of her history of origin, realizing she liked it.

In the recipe below, I incorporated all traditional Cuban Cuban preparations for Tasasajo: one in which the meat is in a frying pan and the other in which it is steamed. The Fried Tasajo is crisp and chewy with edges that are tanned and curled in the pan. In the sauce, it softens and absorbs the sweetness of tomatoes and toasted aromatics. Both methods are deeply satisfactory, and both begin with the same soaking technique to transform the hard, healing cutting of something gentle and tasteful.

Soaking and pickling meat

Traditional recipes often call for the hardened meat to soak overnight to rehydrate and exploit excess salt, which would otherwise make it impossible. While this method works, I wanted to rationalize the process without sacrificing the taste or texture. So I tested some variations:

• Soak at night in cold water (classic method)
• Rinse in hot water + boil up, replace water + marinate
• Soak + cool onion and garlic marinade

Finally, I found that the second method – the beef under hot (120 ° F) under water and then after two round freshwater boiling – reduced the same salt and rehidrated the meat as effectively as soaking overnight. Then, instead of soaking, I relaxed the cooked beef overnight in a mixture of sliced ​​onions, garlic, lime juice and black pepper. This Lime Juice rest period allows the acidic mixture to soften the hard meat. While tasajo will never shake as easily as Old clothesNight pickling gives it a texture that is pleasantly chewing without being hard.

Tasajo Home Treatment: Tips to Success

As I grew up and cooked this Cuban beef, I realize that not everyone knows this marinated beef. Here are some tips for cooking.

Gloves cause a change. Since hardened beef is salty and sticky, I recommend that you use disposable gloves to make the process of removing the outer salt and fat layer easier and cleaner. I also suggest you use them when beef when crushing after wastage.

Pay attention to the salt. Tasajo can pack a salty blow even after soaking and source. This is normal – and part of your taste profile. But if it is still too confident after the source, the cool rinsing of cool underwater can help you call back.

Do not wait for a short rib texture. Of course, this meat is slender and hard. It will never be buttery soft and that's okay. After baking or steaming, tasajo will be pleasantly gentle while holding a mild chewing that feels significant.

How to serve tasajo

Regardless of being fried until it is deeply browned or steamed with tomato sauce, garlic and peppers, the tasajo has maximum taste of humble ingredients. Its wealth and salty are nicely coupled with the simple side and the lime press. Are often served together steamed white rice, Cuban black beansand something sweet and starch to balance the salt – cooked, roasted or roasted sweet potato (Cuban sweet potatoes) Traditional, but sweet plantains are great if the boniatos are not available.

Tasajo may not be the most famous marinated beef in the culinary world, but for those who have grown up with it – or curious chefs seeking to discover traditional Cuban flavors – this is definitely worth the effort. It is a dish that carries a story during every bite: from the preservation traditions of the Colonial Cuba to the Miami family kitchen and beyond. With some thoughtful stings of the traditional method, this recipe makes Tasajo accessible and tasty for modern kitchens, whether a childhood favorite or first.

Cooking method
(Keep on the screen awake)

To the beef:

• 1 1/2 pound (680 g) they are taso (Dry -dried beef) (see notes)

For the fried tasajo (tasajo frito):

• 1 small white onion (4 ounce; 113 g), decreased and thinly sliced

• 1 tablespoon lemon juice -from 1 lime

• 5 medium (25 g) garlic cloveminced

• 1/2 teaspoon fresh ground black pepper

• 1/4 cup (60 ml) olive oilPlus still needed

To the steamed tasajo (Actiposodo de Tasajo):

• 2 tablespoon (30 ml) olive oil

• 1 green pepper (about 6 ounce; 170 g), dried, thin and thin sliced

• 1 red pepper (about 6 ounce; 170 g), dried, thin and thin sliced

• 1 (8-feature) box (227 g) Spanish style or simple, non -demanded tomato sauce

• 3/4 teaspoon ground cumin

• 1/2 teaspoon fresh ground black pepper

• 3/4 teaspoon oregano

• 1 cup (240 ml) water

• 1/2 cup (120 ml) Dry white wine

• Cuban black beans with rice for serving

1. To the beef: Remove the outer fat and salt with a spoon or butter knife and throw it away. Cut the beef into 4-6 smaller pieces. Place the cut beef in a large bowl and fill it with warm (120 ℉) water and soak for 10 minutes. By using gloves, massage the meat if necessary to remove as many remaining fat and salt as possible. Repeat the soaking and massage process 2 more times.

2. In a large dish or in a Dutch oven, add the prepared beef and sufficient cold water to cover the meat and the source. Cover and reduce heat at a medium level; Simmer for 30 minutes. Carefully pour water out of the pot with pliers or a large spoon to keep the meat in the vessel; Discard the water and replace it with fresh water. Boil it back and continue cooking until the beef is gentle enough to be approx. Pull off 1 hour. Use spider -kimer or large slotted spoon to the meat in a large bowl. Let it sit until it cools down enough to treat it, approx. 10 minutes. At this point, taste the small piece of beef. If this is too salty, move it to a fine mesh filter and rinse the desired salt levels under cold running water during 15 second intervals.

3. If you wear the tasajo in a large bowl, gloves, if necessary, shake the meat with fingers or forks into 1/4 inch pieces and remove the remaining fibrous pieces and Gristle as necessary. Stir in the onion, Lime juice, garlic and black pepper. Before cooking, cover tightly with a bowl of plastic packaging or lid and cool for at least 6 hours and up to 16 hours.

4. For the fried tasajo: In a large pan, heat the oil on medium to high heat until it glitter. Working in items to prevent the pan from congesting and spread the chopped beef in a thin, even layer. Cook for 4-5 minutes without interruption, rotate the beef with a spatula and continue cooking for another 4-5 minutes until all sides are crisp and bright red. If necessary, add an additional tablespoon of oil to the pan. Serve with white rice and black beans if necessary.

5. To the steamed tasajo (Actiposodo de Tasajo): In a large pan, heat 2 tablespoons of oil on medium to high heat until glittering. Add green and red bell peppers and cook until the peppers are gentle, approx. 8 minutes.

6. Stir in tomato sauce, cumin, black pepper, oregano, water and wine. Boil, cover and cook over medium heat for 5 minutes.

7. Stir in the beef and return to a cooking; Cook until the sauce thickens and slightly reduces the beef, approx. 15-20 minutes. Serve with white rice and black beans if necessary.

Special equipment

Large dish or Dutch oven, spider kimmer or large slotted spoon, fine mesh filter, large pan for fry

Note

Tasajo is not available in all grocery stores, but it can usually be found in the Latin markets, especially in cities with large Caribbean or Central American communities. You can also find online shopping.

Make-Head and Storage

The remaining fried or steamed tasajo can be cooled in airtight container for up to 5 days.