If you’ve ever wandered through a Mexican butcher shop or browsed the meat section of a Latin American grocery store, you might have come across “tablitas” and wondered what exactly this cut of meat is. Despite being a staple in Mexican cuisine, tablitas remains relatively unknown to many home cooks outside of Latin America.
Tablitas, which translates to “little boards” in Spanish, refers to thin, flat cuts of beef that are perfect for grilling and quick cooking methods. This versatile cut offers excellent flavor at an affordable price point, making it a popular choice for family meals and outdoor barbecues.
Understanding the Tablitas Cut
Tablitas meat typically comes from the chuck or shoulder area of the cow, though some butchers may use cuts from the plate or flank. The key characteristic that defines tablitas isn’t necessarily the specific muscle group, but rather how the meat is prepared and cut.
The meat is sliced thin—usually about ¼ to ½ inch thick—and often has a rectangular, board-like appearance, hence the name “little boards.” This thin profile allows the meat to cook quickly while developing a beautiful sear on the outside while remaining tender inside.
What Makes Tablitas Special
The beauty of tablitas lies in its marbling and texture. While these cuts may come from tougher parts of the cow, the thin slicing technique breaks down the muscle fibers, resulting in surprisingly tender meat when cooked properly. The natural fat content provides excellent flavor and helps keep the meat juicy during cooking.
How to Cook Tablitas Meat
The thin profile of tablitas makes them ideal for high-heat cooking methods. Here are the most popular ways to prepare this cut:
Grilling
Grilling is the most traditional method for cooking tablitas. The high heat creates a delicious crust while the thin cut ensures the meat cooks through quickly. Season with salt, pepper, and your favorite Mexican spices, then grill for 2-3 minutes per side over medium-high heat.
Pan-Searing
For indoor cooking, a cast-iron skillet or heavy-bottomed pan works perfectly. Heat the pan until it’s smoking hot, add a small amount of oil, and sear the tablitas for 2-3 minutes on each side. The key is not to overcrowd the pan, which can cause the meat to steam rather than sear.
Marinading Tips
Because tablitas can come from tougher cuts, marinating helps tenderize the meat and add flavor. Popular marinades include citrus-based mixtures with lime juice, garlic, and cumin, or traditional Mexican marinades with chili peppers and vinegar. Marinate for at least 30 minutes, but no more than 4 hours, to prevent the acid from breaking down the meat too much.
Popular Tablitas Dishes
Tablitas shine in various Mexican and Latin American dishes:
Tacos de Tablitas: Grilled tablitas chopped into bite-sized pieces and served in warm tortillas with onions, cilantro, and salsa.
Fajitas: The thin cut makes tablitas perfect for fajita-style dishes, paired with sautéed peppers and onions.
Carne Asada: While traditionally made with skirt or flank steak, tablitas offer a more budget-friendly alternative that delivers similar flavors.
Where to Find Tablitas
You’ll most likely find tablitas at Mexican carnicerías (butcher shops) or Latin American grocery stores. Some mainstream supermarkets in areas with large Hispanic populations may also carry them. If you can’t find pre-cut tablitas, ask your butcher to thin-slice chuck roast or shoulder steaks to about ¼ inch thickness.
Making the Most of This Affordable Cut
Tablitas represent excellent value for money-conscious cooks who don’t want to sacrifice flavor. The key to success lies in not overcooking them—the thin profile means they can go from perfectly cooked to tough and dry in a matter of seconds.
Remember to let the meat rest for a few minutes after cooking to allow the juices to redistribute. Slice against the grain if needed, and serve immediately for the best texture and flavor.
Whether you’re planning a backyard barbecue or looking for an affordable weeknight dinner option, Tablitas Meat offers a delicious way to enjoy beef without breaking the budget. Give this underappreciated cut a try, and you might discover your new favorite grilling meat.
