Authentic Cuban Tasajo: A Step-by-Step Recipe Guide

Ingredients

2 pounds of Tasajo (Cuban dried beef)
1 large onion, sliced thinly
5 cloves of garlic, minced
2 green bell peppers, sliced thinly
1 red bell pepper, sliced thinly
2 bay leaves
1 teaspoon of dried oregano
1 teaspoon of cumin
Salt and pepper to taste
2 tablespoons of vegetable oil
1 cup of tomato sauce
1 cup of dry white wine
1 cup of water

Steps and instructions

Rinse the Tasajo under cold water to remove any surface salt. Then, place it in a large bowl and cover it with cold water. Let it soak for 24 hours, changing the water at least 3-4 times during this period. This is done to desalt the meat.
After soaking, drain the Tasajo and cut into small pieces.
In a large pot, heat the vegetable oil over medium heat.
Add the Tasajo pieces to the pot and brown them on all sides. Remove them from the pot and set aside.
In the same pot, add the sliced onion, minced garlic, and sliced bell peppers. Cook until they become soft and the onion turns translucent.
Add the bay leaves, dried oregano, cumin, salt, and pepper to the pot. Give everything a good mix to ensure the flavors meld together.
Return the browned Tasajo to the pot, then add the tomato sauce, dry white wine, and water.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. Stir occasionally and add more water if needed.
The Tasajo is ready when the meat is tender and the sauce has thickened. Adjust the seasoning if necessary.
Serve hot with white rice or warm bread.

Tools for making

Cutting board - A sturdy surface for cutting and slicing the ingredients.
Chef's knife - A sharp knife for cutting the Tasajo, onion, garlic, and bell peppers.
Large pot - A pot large enough to accommodate all the ingredients and simmer the Tasajo.
Wooden spoon - A utensil for stirring and mixing the ingredients in the pot.
Measuring spoons - Utensils for accurately measuring the dried oregano, cumin, salt, and pepper.
Measuring cup - A cup for measuring the tomato sauce, dry white wine, and water.
Spatula - A tool for flipping and turning the Tasajo pieces while browning.
Colander - A bowl-shaped sieve for draining and rinsing the soaked Tasajo.

Recipe variations

Instead of Tasajo, you can use other types of dried beef like beef jerky or biltong.
For a smoky flavor, you can grill or smoke the Tasajo before adding it to the pot.
To make it spicier, add some chopped chili peppers or a pinch of cayenne pepper.
Add vegetables like carrots, potatoes, or peas for extra texture and flavor.
For a vegetarian version, substitute the Tasajo with tofu or tempeh and use vegetable broth instead of water and wine.
Experiment with different herbs and spices like paprika, thyme, or coriander to customize the flavor profile.
Include diced tomatoes or tomato paste for a richer tomato flavor.
If you prefer a thicker sauce, you can add a slurry of cornstarch and water during the simmering process.
For a more tangy taste, you can add a splash of vinegar or lemon juice towards the end of cooking.
Serve the Tasajo with a side of beans or plantains to create a complete meal.

Recipe overview

Tasajo is a traditional Cuban dish that features dried and salted beef, slowly cooked to perfection. It's a wonderfully rich and hearty meal, perfect for family dinners or special occasions. This recipe takes a bit of time and patience due to the soaking and slow cooking process, but the result is well worth the wait. The meat, having absorbed the flavors of the spices, onions, bell peppers, and tomato sauce, becomes incredibly tender and savory. Paired with simple white rice or warm bread, Tasajo offers a satisfying and unforgettable dining experience. Expect a journey of flavors - savory, slightly tangy, with a hint of warmth from the spices. Dive in and enjoy the process of creating this beloved Cuban dish.

Common questions

How long should I soak the Tasajo?
The Tasajo should be soaked for 24 hours, changing the water at least 3-4 times during this period.
Can I use a different type of meat instead of Tasajo?
While Tasajo is traditional for this recipe, you can substitute it with other dried beef or even beef jerky if needed.
Do I need to desalt the Tasajo?
Yes, it is important to desalt the Tasajo by soaking it in water for 24 hours. This helps remove excess salt.
How long should I simmer the Tasajo?
Simmer the Tasajo for about 2-3 hours, or until the meat is tender and the sauce has thickened.
What can I serve Tasajo with?
Tasajo is commonly served with white rice or warm bread. It can also be accompanied by beans, salad, or fried plantains.
Can I adjust the seasoning?
Yes, feel free to adjust the seasoning according to your taste preferences. Add more salt, pepper, or spices if desired.
Can I make this recipe in advance?
Yes, Tasajo can be made in advance. In fact, the flavor often improves if allowed to sit for a day or two before serving. Simply reheat before serving.

Serving dishes and utensils

Cutting board - Use a cutting board to chop vegetables and prepare the Tasajo.
Knife - A sharp knife is essential for cutting the Tasajo into small pieces and slicing the onion, garlic, and bell peppers.
Large pot - You'll need a large pot to cook the Tasajo and simmer it with the other ingredients.
Wooden spoon - A wooden spoon is useful for stirring the ingredients while they cook.
Measuring cups and spoons - Use measuring cups and spoons to accurately measure the tomato sauce, dry white wine, and water.
Serving platter - Transfer the cooked Tasajo to a serving platter for a presentable and inviting presentation.
Rice cooker or pot - If serving with rice, you'll need a rice cooker or pot to cook the rice separately.
Bread basket - If serving with warm bread, place it in a bread basket for easy serving.
Serving utensils - Have serving utensils available to serve the Tasajo and rice/bread.

Origin stories

A hearty and cherished dish steeped in tradition, Tasajo hails from the vibrant island nation of Cuba. The practice of drying and salting beef, which is the heart of this delicacy, was born out of necessity in the time before refrigeration. It was an ingenious way to preserve meat for extended periods, especially beneficial in the tropical heat of Cuba. Tasajo, with its rich flavors and satisfying texture, is a testament to the ingenuity of the Cuban people, their love for good food and their ability to adapt to their environment. It is a dish that carries with it a taste of history, a memento of a time gone by, crafted with the spirit of resilience and the joy of sharing a meal with loved ones. Just as the rhythms of Cuban music resonate with life, Tasajo captures the essence of Cuban cuisine – full of gusto, warmth and soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.