Tasajo Oaxaqueño con Guacamole (Oaxacan Thin Grilled Beef)
Paper thin salted beef seared hot and fast, served with guacamole, charred spring onions, a smoky chilli salsa and warm tortillas.
- Time1 hr 15
- LevelEasy
- Costabout £5.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the beef with the crushed garlic, the juice of 1 lime and 1 tsp of the salt. Cover and leave for 1 hour at room temperature, or overnight in the fridge.
60 min - 2
For the salsa, toast the anchos in a dry pan for 20 seconds each side and soak in hot water for 15 minutes. Char the tomatoes and the last garlic clove in the dry pan for 8 minutes. Blend with the chillies, a splash of the soaking water and a pinch of salt until smooth.
15 min - 3
Mash the avocados with the juice of the second lime, the onion, green chilli, coriander and the remaining salt to make a chunky guacamole.
- 4
Heat a griddle or heavy frying pan until smoking hot. Rub the spring onions with the oil and char them for 3 minutes, turning, until blackened in places. Set aside.
3 min - 5
Pat the beef dry. Sear it in batches for 1 to 2 minutes each side. It is thin, so it cooks quickly, and you want deep brown edges. Rest for 2 minutes.
4 min - 6
Serve the beef with the guacamole, salsa, spring onions and warm tortillas for people to fold their own tacos.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.