Definitions
from The Century Dictionary.
- noun Jerked beef; beef cut into strips and dried.
Etymologies
Sorry, no etymologies found.
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Examples
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Much more common is the use of beef, especially the thin cut called tasajo, which is prepared with a variety of sauces.
The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003
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Much more common is the use of beef, especially the thin cut called tasajo, which is prepared with a variety of sauces.
The Cuisine of Chiapas: Dining in Mexico's Last Frontier 2003
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Salt beef, called tasajo, is the most important article of export from
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Salt beef, called tasajo, is the most important article of export from Barcelona.
Personal Narrative of Travels to the Equinoctial Regions of America, During the Year 1799-1804 — Volume 1 Alexander von Humboldt 1814
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I go with the musclehead, who puts away his guns and uses a giant cleaver to chop off a few pieces of air-dried beef called tasajo, plus a chunk of chilli-rubbed pork.
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I go with the musclehead, who puts away his guns and uses a giant cleaver to chop off a few pieces of air-dried beef called tasajo, plus a chunk of chilli-rubbed pork.
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Carlos would no doubt obtain as much "tasajo" as he could carry home, besides a large supply of hides, both of which found ready sale in the towns of New Mexico.
The White Chief A Legend of Northern Mexico Mayne Reid 1850
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Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).
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Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).
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Be sure to try tasajo (delicious grilled beef, which might be the meat in Anónimo's photograph), and a tlayuda con asiento (a great big crisp tortilla spread with what's on the bottom of the pot after lard is rendered and strained -- it's marvelous).
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