Moldovan-style Pepita con Tasajo

Ingredients

In this Moldovan adaptation of Pepita con Tasajo, we incorporate Moldovan spices and cooking techniques to infuse the dish with the flavors of Moldovan cuisine. The original Mexican dish is typically prepared with Mexican spices and ingredients, such as chili peppers and cilantro. In this version, we replace these ingredients with Moldovan spices like paprika and thyme, and use local vegetables commonly found in Moldova. The result is a unique blend of flavors that pays homage to both cuisines. We alse have the original recipe for Pepita con tasajo, so you can check it out.

• 500g (1.1 lb) tasajo (dried beef), thinly sliced 500g (1.1 lb) tasajo (dried beef), thinly sliced
• 1 cup (200g) pepitas (pumpkin seeds) 1 cup (200g) pepitas (pumpkin seeds)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Soak the tasajo in water for 2 hours to remove excess salt. Drain and pat dry.
2. 2.
   In a dry skillet, toast the pepitas over medium heat until they start to pop and turn golden brown. Set aside.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the tasajo slices to the pan and cook until browned on both sides.
5. 5.
   Stir in the bell peppers and tomatoes, and cook for another 5 minutes.
6. 6.
   Sprinkle the paprika, dried thyme, salt, and pepper over the mixture. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 20 minutes, or until the tasajo is tender.
8. 8.
   Serve the Moldovan-style Pepita con Tasajo hot, garnished with toasted pepitas and fresh parsley.

Treat your ingredients with care...

• Tasajo — Soaking the tasajo in water helps to remove excess salt and tenderize the meat. Pat it dry before cooking.
• Pepitas — Toasting the pepitas enhances their nutty flavor. Keep an eye on them while toasting to prevent burning.

Tips & Tricks

• If you can't find tasajo, you can substitute it with thinly sliced beef or beef jerky.
• Adjust the amount of paprika and thyme according to your taste preferences.
• Serve the dish with a side of Moldovan-style polenta for a complete meal.
• For added heat, sprinkle some Moldovan chili flakes over the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Moldovan-style Pepita con Tasajo is best served hot, straight from the pan. Garnish it with fresh parsley and a sprinkle of toasted pepitas for an extra touch of flavor and visual appeal. Serve it as a main course accompanied by a side of Moldovan-style polenta or crusty bread.

Presentation advice

To present this dish beautifully, arrange the tasajo slices on a platter and spoon the vegetable and pepita mixture over them. Sprinkle some toasted pepitas and fresh parsley on top for an attractive garnish. Serve it family-style, allowing everyone to help themselves to this delicious Moldovan fusion dish.