Tasajo

Step by stepInstructions

1. Rub the beef sheets with lime juice and crushed garlic, then season both sides generously with the coarse salt and oregano.
2. Lay the salted sheets on a wire rack and air-dry in the refrigerator for at least 4 hours, ideally overnight — this is what gives tasajo its concentrated flavor.
3. Rinse the salt from the surface if it looks excessive, then pat dry.
4. Grill over hot coals or on a very hot cast-iron griddle for 2 to 3 minutes per side, until charred at the edges and medium-rare inside.
5. Rest for 5 minutes, slice thinly against the grain, and serve with warm tortillas, salsa and avocado.