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Best Easy Tasajo Oaxaqueño Recipe

Name: Best Easy Tasajo Oaxaqueño Recipe
Total time: 18 min
Yield: 120 g
Ingredients: Beef flank steak (thinly sliced, air-dried preferred) 1.5 lbs; Vegetable oil 2 tbsp; Sea salt 1 tsp; Black pepper 0.5 tsp; Dried Mexican oregano 1 tsp; Smoked paprika 0.5 tsp

Thin-cut dried beef seasoned and grilled to perfection in the Oaxacan tradition. This high protein, carnivore-friendly dish is ideal for a calorie deficit meal with bold, smoky flavors.

Cook 18 min Difficulty NORMAL 220 kcal

#high protein #low carb #carnivore #grilled beef

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Ingredients

Main ingredients

Beef flank steak (thinly sliced, air-dried preferred) 1.5 lbs
Vegetable oil 2 tbsp

Seasonings/Sauce

Sea salt 1 tsp
Black pepper 0.5 tsp
Dried Mexican oregano 1 tsp
Smoked paprika 0.5 tsp

Nutrition summary

Carbohydrates 1 g 2%

Protein 32 g 58%

Fat 10 g 40%

Serving size 120g

Cooking steps

1

Pat beef flank steak slices dry with paper towels and lay them flat on a large tray.
2

Rub both sides of each slice with sea salt, black pepper, dried Mexican oregano, and smoked paprika for even seasoning.
3

Brush each slice lightly with vegetable oil to help prevent sticking and promote an even sear.
4

Preheat a grill or grill pan to high heat; ensure the grill grates are hot before adding the meat.
5

Grill the beef slices for 1-2 minutes per side—do not overcook. Turn once; cook until just browned, retaining some tenderness.
6

Remove immediately, let rest for 2-3 minutes, then slice or serve whole as desired.

Personalized Q&A

Q. What makes Tasajo Oaxaqueño unique in flavor and texture?

Tasajo Oaxaqueño stands out for its thin, air-dried beef slices, rubbed with smoked paprika, Mexican oregano, salt, and black pepper. The combination of drying and grilling imparts a bold, smoky flavor with a satisfyingly chewy, yet tender texture—true to Oaxacan tradition.

Q. What's the most important cooking tip for grilling Tasajo?

For perfect Tasajo, grill the seasoned beef over high heat for just 1-2 minutes per side. Avoid overcooking; high heat sears the outside for flavor, while brief grilling keeps the meat juicy and tender.

Q. How do I prevent the beef from becoming tough or dry?

To avoid toughness, use thin slices and pat them dry before seasoning. Cook on a very hot grill for only a short time and let the meat rest after grilling to allow juices to redistribute, maintaining moisture and tenderness.

Q. What is the nutrition breakdown for this recipe?

Each 120g serving delivers approximately 220 kcal, with 32g protein (58% of calories), 10g fat (40% of calories), and just 1g carbohydrate (2% of calories), making it a high-protein, low-carb option.

Best Easy Tasajo Oaxaqueño Recipe

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