What Is Diezmillo?

Diezmillo usually comes from the chuck area, which means it has good beef flavor but also more connective tissue than premium steak cuts. That is why slice thickness matters so much. Thin slices can work beautifully for tacos or quick sears, while thick, under-tenderized pieces can feel tough.

• 01Expect solid beef flavor rather than the loose texture of arrachera.
• 02Ask for thin slices if you want fast tacos or bistec.
• 03Do not cook thick diezmillo like an expensive steak unless it has been cut and tenderized for that purpose.

The easiest home uses are skillet tacos, bistec ranchero, onions-and-peppers beef, or chopped beef for burritos. A very hot pan, a little oil, and short batches work better than overcrowding the skillet.

• 01Pat the meat dry before it hits the pan so it sears instead of steams.
• 02Cook in small batches over high heat.
• 03Rest briefly, then chop or slice after cooking if you want cleaner taco pieces.

If you want a softer, more steak-like bite for grilling, arrachera may be a better fit. If you need meat for a long simmer or broth, ask for cuts better suited to stew or soup instead of trying to force diezmillo into the wrong recipe.

• 01Use arrachera when you want a looser, more tender grilled texture.
• 02Use soup cuts with bone for caldo instead of thin diezmillo slices.
• 03Ask the butcher what they recommend if your plan is somewhere in between.