Crispy Tasajo with Lime & Chiltepin
Sun-dried beef jerky crisped in a hot skillet with lime, garlic, and optional chiltepin for authentic Oaxacan flavor. A quick, smoky, textural dinner that tastes like street food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- ½ lb tasajo (dried beef strips)
- 1 whole lime
- 3 whole garlic cloves, minced
- ½ medium white onion, sliced thin
- ¼ tsp chiltepin or dried red chile flakes
- 1 whole avocado (optional, for serving)
- ¼ cup fresh cilantro (optional, chopped)
Instructions
- 1
Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add tasajo strips and cook without stirring until edges brown and crisp, 3–4 minutes.
- 3
Flip the strips and crisp the other side another 2–3 minutes until they curl and char slightly.
- 4
Push tasajo to the side; add garlic to the empty space and cook 30 seconds until fragrant.
- 5
Stir in onion and chiltepin, cooking 2–3 minutes until onion softens and flavors meld.
- 6
Squeeze lime juice over everything, toss gently, and serve with avocado and cilantro if desired.
Tools you’ll need
- large 12-inch skillet
- cutting board
- knife
- wooden spoon or spatula
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