Most people think of Tasso as a ham product. Ham comes from the hind quarter of the pig. Tasso is made from the shoulder. The shoulder is more fatty and the muscle is constantly used by the animal. This gives this cut of meat a better flavor.
Tasso is not normally used as the primary protein. It is often used to flavor dishes and compliment the other ingredients in the dish. Today I am sharing three recipes. The first is for making Tasso, if you don’t what to use a store-bought product. The second, Chicken and Tasso with Pasta Bordelaise, is a great entrée. Lastly, we have a dish that’s great for breakfast or brunch, Cajun Tasso Omelet with Cheddar Cheese. So grab your tasso from the refrigerator, and Let’s head to the kitchen!
Smoked Tasso
Here’s a recipe to make your own tasso. Homemade is always better than store bought.
4 pounds pork butt
1/2 cup Worcestershire sauce
1 tablespoon hot sauce
1/2 cup granulated garlic
1/4 cup fresh cayenne pepper
1/4 cup cracked black pepper
1/4 cup salt
1/4 cup brown sugar
Cut pork butt into one half inch thick strips. Place on a baking pan and season with Worcestershire and hot sauces. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and allow to set overnight. Using a home style smoker, and using briquettes flavored with pecan wood. Smoke tasso at 175-200 degrees for two and a half hours. Once cooked, tasso may be frozen.
Chicken and Tasso with Pasta Bordelaise
Here is a Bordelaise sauce that is fortified with heavy cream for a thicker pasta sauce. The tasso adds a little spice to cut through the creaminess.
8 cups water
2 teaspoons salt
2 tablespoons olive oil
1 pound capellini pasta
6 whole boneless, skinless chicken breast
3 tablespoons butter
1 pound diced tasso
2 teaspoons chopped garlic
3 cups heavy cream
1 bunch green onions, coarsely chopped
Salt and pepper
Bring 8 cups of water to a boil, along with 2 teaspoons salt and the olive oil. Place the pasta in the water and when the liquid returns to a boil, cook for 5 minutes, stirring occasionally. Drain the pasta, then plunge the noodles into a container of cold water: let sit for 5 minutes, then drain.
Cut each chicken breast into 4 pieces. Melt the butter in a large skillet, and sauté the chicken pieces over medium heat for several minutes. Add the tasso and garlic, then cook for another 5 minutes. Stir the cream and green onions into the mixture, reduce the heat, and simmer the sauce for 10 minutes. Season to taste with salt and pepper.
Toss the drained pasta in the sauce and serve.
Cajun Tasso Omelet with Cheddar Cheese
Tasso makes a great replacement for ham in an omelet. If you want to spice this up a little more, use pepper jack cheese.
4 large eggs
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons butter
3/4 cup diced tasso
3/4 cup grated Cheddar cheese
In a small bowl, beat the eggs, salt, and pepper with a fork until blended. Melt the butter in an 8-inch skillet or omelette pan, then add the egg mixture and tasso, stirring briskly. Cook the eggs over low heat; lift the edges of the omelette and shake the pan several times during cooking to keep the eggs from sticking. When the eggs are almost set, fold in the cheese. Cook until the bottom forms a golden crust, then fold the omelette over and transfer it to a heated plate to serve.
When I first moved here, tasso was hard to find. Now there are multiple places around that stocks it. Manda is a great made tasso. It would be my first choice when not using homemade tasso. Either way, tasso is a great way to add a little Cajun to your dishes.
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