What is the Tasajo?

jerky

Within the varied Cuban gastronomy there is a traditional dish called "Tasajo", whose origins date back to the 1700-1800 century when the "saladeros" appeared, which converted part of the beef into "jerky".

This was salty, tough and lean meat, so at first it was only consumed by slaves from Cuba and Brazil. Perhaps it was for this reason that throughout the years it was indicated that jerky was a dish consumed by a family of modest means.

The way of working it today is in the same rudimentary way that it was done since ancient times, that is to say: the beef is deboned first and "slaughtered". That is, it is cut into pieces suitable for curing: one wet and one dry. In the first one, these pieces are placed in brine, in tanks with water and salt for about four hours. This is followed by the so-called "dry cure" for an average of four days.

This time, the meat is layered, alternating with coarse salt. Next, the jerky is washed and left for 1 day to dry in the sun. Subsequently, it is placed in the dry and closed environment of a cellar for approximately 3 days, at the end of which it is left in the sun for another day. This process is repeated for a month and a half.
There is not a great variety of recipes based on jerky, except for those that, in some cities or towns in the interior (of Cuba), are passed from family to family.
Here is a recipe for you:
Ingredients
1/2 kilo of jerky
Extra virgin olive oil
2 onions
2 cloves of garlic
1 can of crushed natural tomato
1 green pepper
Preparation
The jerky, cut into pieces, is soaked from the day before. Change the water once and boil until soft. Cut into small pieces, squashing it a little so that it is undone. Make a sauce with the oil, the finely chopped onions and chili, and the well-crushed garlic. Add the crushed natural tomato.
After cooking everything for about five minutes, add the jerky, always stirring, over low heat, seasoning with salt to taste until the liquid from the sauce has reduced (about 5-10 more minutes). Serve with white rice and garnish with fried green plantains.

3 comments, leave yours

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1.   agustin said

    Oeibre me, I don't just have to put something like that, put another thing, it has good information but do not put the information like that.

  2.   eduardo said

    The recipe will not be very nice and complicated but the jerky dish is very rich

  3.   Jose Luis said

    For a long time the people of Cuba have not known that it is a jerky.