Tasajo con Pepita

Embark on a culinary journey to Chiapas, Mexico, with this authentic recipe for Tasajo con Pepita. This traditional dish combines the delectable flavors of dried and salted tasajo meat enveloped in a luscious sauce made from pumpkin seeds, tomatoes, and aromatic chiles. Perfect for those craving a taste of Mexico, this hearty meal is best served with a side of white rice and warm tortillas.

Ingredients

🥓 350 g tasajo, salted and dried meat strips
🎃 7-8 tablespoons pepita de calabaza, roasted and ground pumpkin seeds
🍅 1 kg jitomate, tomatoes
🧅 1/4 medium cebolla, onion
🧄 1 clove ajo, garlic
🌶️ 6 pieces chile huajillo, dried red chiles
🌿 3 sprigs epazote, herb
🧂 Salt
🚰 Water or broth from tasajo
🫒 Cooking oil
🌶️ Chile blanco, white chile
🍚 White rice for side dish

Instructions

1- Prepare Ingredients:

• Chop 1/4 medium onion and 1 clove of garlic.

2- Blend the Sauce Base:

• In a blender, combine the chopped onion, garlic, pumpkin seeds, chopped tomatoes, guajillo chiles, chile blanco, and some water or tasajo broth.
• Add salt judiciously, as the tasajo is already salted.
• Blend until the mixture is smooth.

3- Cook the Sauce:

• Heat a clay pot on a wood-fired stove and add cooking oil.
• Once hot, strain the blended mixture into the pot using a colander.
• Use a wooden spoon to press the solids to extract all the liquid.
• If needed, add water to the strainer to help pass all the sauce through.

4- Add Tasajo and Epazote:

• Bring the sauce to a boil.
• Add the tasajo pieces and epazote sprigs.
• Stir to combine.

5- Simmer:

• Lower the heat and let the dish simmer for about 10 minutes, allowing the flavors to meld and the epazote to cook.

6- Prepare White Rice:

• In a separate clay pot, heat oil.
• Add the washed rice and sauté until golden brown.
• Add finely chopped onion.
• Pour in water and salt to taste.
• Cover and cook on low heat until the rice is fluffy and done.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Equipment: Blender, clay pot, wooden spoon, cutting board, knife, red plastic strainer, traditional wood-fired stove

Cooking Tips:

• Salt Adjustment: Use caution when adding salt to the sauce, as the tasajo itself is salty.
• Sauce Consistency: The pumpkin seeds are essential for thickening the sauce.
• Straining: Straining the sauce removes any residual chile skins or seeds for a smooth texture.
• Flavor Enhancement: Chile blanco adds a mellow spicy kick, while epazote brings a distinct aroma.
• Traditional Cooking: Cooking with a wood-fired stove and clay pots imparts rustic, smoky flavors.

Serve the Tasajo con Pepita with white rice and warm tortillas. For an authentic Mexican experience, offer "taquitos" for tasting.

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Tasajo con Pepita