What is Tasajo?? Cuban Dish, Split pea soup.?

Question

My husbands grand mother use to make tasajo, a shredded meat all the time. She is gone now and not only are we missing her but also the great authentic food.

So I am looking for a recipe to make tasajo, I need to know what the meat is and where to find it.

Also she made a great split pea type of soup.

Anyone know of any?

Thanks

Answer 1

Tasajo is cured beef. It is dried and salted.

Check for a hispanic/latino market in your area- they should have it in the butcher shop. If not, and you're desperate, check to see if they have it canned- premade in sauce.

Answer 2

Tasajo recipe

2-1/2 pounds tasajo (salt-dried beef), desalted and cooked until tender1/2 to 3/4 cup pure Spanish olive oil2 large onions, cut in half and each half thickly sliced

1 bay leaf5 to 6 cloves garlic, crushedsalt and freshly ground black pepper to taste

pinch of dried oregano

1Cut the cooked beef into 2-inch chunks and shred it. In a large skillet, heat the oil over medium heat until fragrant, and cook the onions, stirring, 2 to 3 minutes. Add the bay leaf, garlic, and shredded meat, and cook, stirring, until the beef is crisp, 15 to 20 minutes. Season with salt, pepper, and oregano and serve hot

This serves 6-8 so ajust quantities if you want smaller amount

here is a Split pea recipe............. happy cooking

Ingredients:

   200g/7oz Green or Yellow Split Peas

   1 Large Onion, finely chopped

   50g/2oz Butter

   1.1L/2pts Strong Vegetable Stock (other stock can be used)

   Bouquet Garni

   Salt and Black Pepper

  

Instructions

  

1. Place in split peas in a large saucepan, cover with plenty of cold water, bring to the boil and continue to boil for 5 minutes. Remove from the heat, cover and leave to soak for 2 hours.

  

2. After this time, drain the peas well.

  

3. Melt the butter in a large saucepan, add the onions and sauté for 3-4 minutes.

  

4. Add the stock, drained peas, salt, pepper and bouquet garni, bring to the boil, reduce the heat, cover and simmer for 2 hours, stirring from time to time.

  

5. Remove the bouquet garni and cool slightly.



6. Transfer to a liquidiser or food processor and process to a purée. Alternatively press through a sieve.

  

7. Return to the pan and heat through, adjusting the seasoning if necessary. Serve hot.