Recipe Manuscript

Tasajo Aporreado

Name: Tasajo Aporreado
Prep time: PTPT15M
Cook time: PTPT50M
Yield: 4
Cuisine: American
Ingredients: 500 g cecina (or 500 g cooked flank steak as substitute); 500 ml water; 1 small handful fresh herbs (thyme, oregano, bay leaf); 2 cloves garlic, finely chopped; 1 medium onion, finely chopped; 2 tomatoes, finely chopped; 2 tomatillos or additional tomatoes, finely chopped (for 'gitomate'); 30 ml vegetable oil (or lard for authenticity); Salt, to taste; Pickled chilies, to serve

"Shredded Dried Beef"

1913

From the treasured pages of La Cosina en el Bolsillo No. 4

Written by Antonio Vanegas Arroyo; José Guadalupe Posada

Early Modern Kitchen (1900 - 1930)American Intermediate Lunch Dinner

Original Recipe • 1913

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Tasajo Aporreado

"Se desflema la cecina y en seguida se pone a cocer en poca agüa con yerbas finas de olor, dejándo que se consuma toda el agüa, se deshebra quitándole los nervios o pellejos que pueda tener. Se pica ajo, cebolla, tomate y gitomate; se fríe el recaudo como es costumbre, es decir, echándo primero la cebolla y el ajo, y en seguida el tomate y el gitomate; y ya bien refrito, se echa la cecina deshebrada hasta que se refríe perfectamente, sazonándolo con la sal necesaria. Se puede imitar, y queda igualmente bueno, con carne cocida si no hay cecina. Se le ponen chilitos curados."

English Translation

"SHREDDED DRIED BEEF. The dried beef is rinsed to remove excess salt and then cooked in a small amount of water with aromatic herbs, allowing the water to completely evaporate. The meat is then shredded, removing any nerves or membranes it may have. Garlic, onion, tomato, and green tomato are chopped; the seasoning is fried as usual, that is, first adding the onion and garlic, followed by the tomato and green tomato. Once well sautéed, the shredded dried beef is added and fried thoroughly, seasoning with the necessary salt. This dish can be imitated, and is just as good, with cooked meat if dried beef is not available. Cured chilies are added."

Note on the Original Text

Recipes of this era were passed along with minimal measurement, assuming a cook's intuition and knowledge. Terms like 'desflema' (to remove the excess saltiness) were common, and listings of ingredients flowed with the steps rather than a formal list. Spelling reflects early 20th-century conventions—'gitomate' is now obsolete, replaced by 'jitomate' (red tomato), while 'cecina' remains the same. Instructions are more narrative and less prescriptive, reflecting both the oral tradition and the practical know-how expected of home cooks at the time.

Modern Kitchen Interpretation

Recipe's Origin

La Cosina en el Bolsillo No. 4 - Click to view recipe in book

Title

La Cosina en el Bolsillo No. 4 (1913)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo; José Guadalupe Posada

Era

1913

Publisher

Unknown

Background

Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Tasajo Aporreado appears in 'La Cosina en el Bolsillo No. 4,' published in 1913 by Antonio Vanegas Arroyo with illustrations by José Guadalupe Posada. This modest pamphlet was part of a popular series designed to make practical cooking advice accessible to Mexican households. At its heart, the recipe reflects rural comfort food—simple, adaptable, and thrifty, making clever use of preserved meats, leftovers, and whatever herbs or aromatics are on hand. In the early 20th century, cecina (salted, dried beef) was a common staple, valued for its shelf stability. Dishes like Tasajo Aporreado provided robust, flavorful meals in a period marked by social upheaval and economic flux, such as the Mexican Revolution.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, this dish would have been prepared using a basic clay or metal pot for simmering the cecina, and a heavy earthenware or cast iron skillet (comal or cazuela) for frying. Cooks would use a stone mortar (molcajete) for crushing garlic, chopping knives for preparing vegetables, and wooden spoons for stirring—simple tools found in most early 20th-century Mexican kitchens. The process relies on open flame over a wood or charcoal stove, imbuing the finished dish with a rustic depth impossible to replicate fully on modern stovetops.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

50 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb cecina (or 1 lb cooked flank steak as substitute)
2 cups water
1 small handful fresh herbs (thyme, oregano, bay leaf)
2 cloves garlic, finely chopped
1 medium onion, finely chopped
2 tomatoes, finely chopped
2 tomatillos or additional tomatoes, finely chopped (for 'gitomate')
2 tbsp vegetable oil (or lard for authenticity)
Salt, to taste
Pickled chilies, to serve

Instructions

To make a modern version of Tasajo Aporreado, begin by using about 1 pound of cecina (or substitute with flank steak if cecina is unavailable).
Rinse the meat briefly in water to lessen any excess salt, then simmer it gently in about 2 cups of water with a handful of fresh aromatic herbs such as thyme, oregano, and bay leaf until the water is nearly evaporated.
Remove the meat, let it cool slightly, and shred it finely, removing any tough membranes or sinew.
Finely chop 2 cloves of garlic, 1 medium onion, and 2 ripe tomatoes (you can use either tomato or tomatillo for "gitomate").
Heat 2 tablespoons (1 fluid ounce) of oil in a skillet, sauté the onion and garlic until golden, then add the chopped tomatoes and allow the mixture to cook down into a flavorful sofrito.
Add the shredded meat, stir well, and continue frying until well incorporated and slightly crisped.
Season to taste with salt and serve garnished with pickled or cured chilies.

Estimated Calories

320 per serving

Cooking Estimates

It takes about 15 minutes to prep the ingredients. Cooking the meat and making the sofrito takes around 50 minutes. Each serving has about 320 calories, and this recipe is enough for 4 generous servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.