Tasajo Oaxaqueño — Charred Dried Beef & Peppers
Salty, chewy dried beef seared until crispy, served with charred poblanos, fresh pico de gallo, and creamy mashed potatoes. A rustic Oaxacan plate that feels like a celebration on a Tuesday.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb tasajo (dried beef), thinly sliced
- 2 whole poblano peppers
- ¼ cup red onion, diced
- 2 whole Roma tomatoes, diced
- 2 tbsp fresh cilantro, chopped
- 1 lb russet potatoes, peeled and cubed
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and mash with butter, salt, and pepper until creamy.
- 2
While potatoes cook, char poblanos directly over a gas flame or under the broiler until blackened on all sides, about 3 minutes.
- 3
Place charred poblanos in a plastic bag for 2 minutes to steam, then peel away the blackened skin and slice into strips.
- 4
Heat oil in a large skillet over medium-high. Sear tasajo in a single layer until edges crisp and char, about 2 minutes per side.
- 5
Toss tomatoes, red onion, and cilantro together in a small bowl with a pinch of salt and lime juice for pico de gallo.
- 6
Plate mashed potatoes, top with crispy tasajo and charred poblano strips, and serve with pico de gallo alongside.
Tools you’ll need
- large skillet
- pot for boiling
- colander
- small mixing bowl
- gas burner or broiler
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