Grilled Oaxacan Dried Beef with Black Beans and Eggs

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Tasajo is a signature Oaxacan specialty of thinly sliced, salt-cured beef that is briefly marinated in a guajillo-chile vinaigrette and seared until just crisp at the edges. Traditionally served at breakfast alongside refried black beans, eggs, avocado, and warm corn tortillas, it makes a deeply savory, satisfying plate that highlights the smoky, rustic flavors of southern Mexico.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 8 gFiber
• 3 gSugar
• 36 gProtein
• 820 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beef and marinade

• 1 lb (450 g) tasajo or thinly sliced beef round, about 1/8 inch thick
• 3 dried guajillo chiles, stemmed and seeded
• 2 cloves garlic
• 1/4 cup white vinegar
• 1/2 tsp dried Mexican oregano
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 cup water
• 2 tbsp vegetable oil

For the black beans

• 2 cups cooked black beans or one 15 oz can, drained
• 1 tbsp lard or vegetable oil
• 1/4 white onion, finely chopped
• 1 small garlic clove, minced
• 1/4 tsp kosher salt

For serving

• 4 large eggs
• 1 ripe avocado, sliced
• 1/2 cup crumbled queso fresco
• 8 warm corn tortillas
• 1/4 cup pickled red onions
• Lime wedges, for serving

Directions

1. Soak the guajillo chiles in hot water for 10 minutes until softened, then drain. In a blender, combine the chiles, garlic, vinegar, oregano, cumin, salt, and 1/4 cup water; blend until smooth to form a bright red marinade.
2. Place the sliced tasajo in a shallow dish, pour the marinade over it, and toss to coat. Let stand at room temperature for 15 minutes (or up to 2 hours refrigerated) so the meat absorbs the chile flavor.
3. Meanwhile, make the refried black beans: heat the lard in a small skillet over medium heat, add the onion and garlic, and cook until softened, about 3 minutes. Add the drained beans and 1/4 tsp salt, mash with a fork or potato masher, and cook, stirring, until thick and creamy, about 5 minutes. Keep warm.
4. Heat 1 tbsp of the vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches, lay the marinated beef slices in a single layer and sear 45 to 60 seconds per side until lightly charred at the edges but still tender. Transfer to a platter and tent with foil.
5. In a separate nonstick skillet, fry the eggs to your preference, preferably sunny-side up or over-easy, seasoning lightly with salt.
6. To serve, spoon a portion of black beans onto each warmed plate, add a stack of seared tasajo, and top with a fried egg. Scatter avocado slices, queso fresco, and pickled red onions over the beef, and serve with warm corn tortillas and lime wedges on the side.

Cook’s Notes

• If you cannot find authentic tasajo, use thinly sliced top round that has been salted and air-dried uncovered in the refrigerator for 12 to 24 hours to mimic the texture.
• Do not overcook the beef; tasajo is meant to be tender with just a hint of crispness at the edges, so sear it quickly over high heat.
• For a smoky depth, toast the guajillo chiles in a dry skillet for 10 seconds per side before soaking.
• Pickled red onions are traditional in Oaxaca and balance the richness of the beef; quick-pickle thin slices in lime juice with a pinch of salt for 20 minutes.
• Serve with a cold glass of agua de jamaica or a mezcal cocktail for an authentic Oaxacan brunch.

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