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Tasajo is a type of dried and cured meat, commonly beef, used in various Latin American and Spanish recipes.

Yes, soaking tasajo helps rehydrate the meat and reduces its saltiness. Soak it for several hours or overnight, changing the water a few times.

Tasajo is cured and dried, so it keeps well in a cool, dry place. However, refrigeration extends its shelf life once opened.

Yes, tasajo can be frozen. Wrap it tightly and store in an airtight container for up to 6 months.

Tasajo is often quite salty due to the curing process, which is why soaking it before cooking is recommended.

Yes, tasajo adds rich flavor to soups and stews. Be sure to soak and desalinate it before adding to dishes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store tasajo in an airtight container or wrap tightly in plastic wrap in the refrigerator.

Tasajo is typically soaked in water to remove excess salt before cooking. It can be grilled, fried, or stewed in traditional dishes.

Tasajo is popular in dishes such as Oaxacan tlayudas, Nicaraguan vigorón, and Cuban ropa vieja.

Once opened, tasajo should be refrigerated and used within 1-2 weeks for best quality.

After cooking, tasajo is commonly sliced or shredded and served with beans, rice, tortillas, or other local sides.

Soak tasajo in cold water for several hours or overnight, changing the water a few times to remove excess salt.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

No, tasajo should always be cooked before eating to ensure safety and proper texture.

Cooked tasajo is typically tender yet chewy, with a unique umami flavor from the curing process.