Classic Oaxacan Grilled Cured Beef Tacos

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This classic Oaxacan dish features thinly sliced cured beef grilled over high heat until lightly charred, then tucked into warm corn tortillas with avocado, fresh cheese, and crisp white onion. A staple of Oaxacan street food, it is beloved for its deep savory flavor and tender texture. Serve with salsa verde and fresh lime for an authentic taste of southern Mexico.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 42 gCarbs
• 8 gFiber
• 4 gSugar
• 38 gProtein
• 1120 mgSodium
• 880 mgPotassium
• 230 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs thinly sliced cured beef (tasajo) or thinly sliced top round
• 2 tbsp coarse kosher salt (only if using fresh uncured beef)
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp freshly ground black pepper
• 3 tbsp fresh lime juice
• 2 tbsp olive oil

For assembling the tacos

• 12 warm corn tortillas
• 2 ripe Hass avocados, sliced
• 1 large white onion, finely chopped
• 1 cup crumbled queso fresco or Oaxacan quesillo
• 1/2 cup fresh cilantro leaves, chopped
• 4 limes, cut into wedges
• 1 cup salsa verde or chile de árbol salsa

Directions

1. If using uncured beef, lay slices flat and season generously with coarse salt on both sides. Refrigerate for 4-6 hours, then rinse well and pat dry with paper towels before marinating.
2. In a large bowl, whisk together minced garlic, cumin, oregano, black pepper, lime juice, and olive oil. Add the beef slices and toss to coat evenly. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
3. Preheat an outdoor grill or cast-iron grill pan over high heat until very hot, about 450°F. Lightly oil the grates with a paper towel dipped in vegetable oil.
4. Remove beef slices from the marinade and pat dry with paper towels. Grill in batches for 1 to 2 minutes per side until nicely charred on the edges but still juicy in the center, avoiding overcrowding.
5. Transfer grilled beef to a cutting board, tent loosely with foil, and let rest for 3 minutes. Slice against the grain into thin strips about 2 inches long.
6. Warm the corn tortillas directly on the grill for about 20 to 30 seconds per side until pliable and lightly charred around the edges, then stack and keep warm in a clean kitchen towel.
7. To assemble each taco, layer a few slices of grilled beef in the center of a warm tortilla. Top with chopped white onion, avocado slices, crumbled cheese, and a sprinkle of fresh cilantro.
8. Serve immediately on a platter with lime wedges, salsa verde, and extra cheese on the side, encouraging diners to squeeze fresh lime over the top before each bite.

Cook’s Notes

• True Oaxacan tasajo is dry-cured for several days; if unavailable, substitute with thinly sliced Italian bresaola, salt-cured top round, or a quick 6-hour salt brine.
• Slice the beef very thinly (about 1/8-inch thick) against the grain for the most tender texture. Partially freezing the meat for 30 minutes makes slicing easier.
• Use a screaming-hot grill for proper char without overcooking. The beef should sizzle immediately upon contact with the grates.
• For a more authentic Oaxacan experience, swap queso fresco for traditional quesillo (Oaxacan string cheese), which has a milder, slightly salty flavor.
• Pair with a cold Pacifico or Modelo beer, or a smoky mezcal for an authentic Oaxacan meal experience.

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