Glenn Lindgren: Tasajo is one of Raúl's favorites!!
Raúl Musibay: Tasajo is dried beef that's been reconstituted.
Glenn Lindgren: Tasajo is put into a stew with tomatoes and spices.
Jorge Castillo: Raúl likes his tasajo served over white rice.
Raúl Musibay: Once you try tasajo, you'll love it!
How to Make the Best Tasajo
Tasajo
By
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Yield: 4-6 servings
Dried beef slow cooked in a stew with tomatoes and spices.
INGREDIENTS:
1 1/2 lb dried beef (tasajo) -- available in Latin markets)1/2 cup sour orange juice (or mix orange and grapefruit juices half and half)
2 large onions, sliced
1/2 teaspoon oregano
1/2 cup olive oil
5 cloves garlic, mashed
Soak dried beef overnight. Boil the jerked beef for an hour to desalt it, change the water and boil it again until soft enough to separate into strands. Drain. Cut meat in pieces and pound with meat hammer. Season with sour orange juice. Sauté garlic, onion and oregano in oil until onions are cooked through. Add beef pieces and sauté until meat is brown.
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