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Cuban Beef Jerky (Tasajo)     
by The Chef

Tasajo               Serves: 6  

Notes: A traditional Cuban dish served with white rice, boniato and sweet plantains


1 - Soak the jerked beef overnight and then discard the water. Boil it for one hour to get the salt out of the meat, and then change the water before boiling the meat again. 

2 - Boil the meat for another hour or an hour and a half until it becomes soft enough to pull apart in strands.  Discard the water, then smash the beef into threads. 

3 - Use the lard or butter to saute the garlic, oregano and onion until the onion is tender.  Make a criollo sauce, by frying green pepper, onion, and garlic in olive oil until limp. Ad tomatoes, green peppers and a little bit of tomato sauce and cook on low heat for about 15 minutes.   You can also buy a bottle of criollo sauce at the store.  Add the jerked beef to the sauted onions and other ingredients, and cook until the meat is brown.  Add the criollo sauce. Add cooking wine and cook for 5 minutes.  Add salt to taste.


2  pds.  dried beef (can be bought at most latin markets)
1    green pepper, diced
4  cloves  garlic
1  small  onion, diced
3/4  tbsp.  pepper
3/4  tbsp.  paprika
3/4  tbsp.  oregano
1    Bay leaf
2    fresh tomatoes
3/4  cup  tomato paste
1/2  cup  butter
1/2  cup  dry cooking wine

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