Entree: Mexico – Tlaxcala / Central Mexico – Cecina de Yecapixtla (Yecapixtla Salted Beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 lb (900 g) cecina de res (salted thin-cut beef), about 8–12 thin slices
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 1 medium white onion, sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 cups (480 g) refried beans, warm
- 12 corn tortillas (about 30 g each), warmed
- 1 bunch cilantro, leaves picked (about 1 oz / 30 g)
- 4 limes, cut into wedges
- 6 radishes, thinly sliced
- Salt and freshly ground black pepper as needed
- Optional grilled nopales: 8 oz (225 g) nopales, cleaned and sliced

Salsa de molcajete (Roasted tomato-serrano salsa)
- 1 lb (450 g) roma tomatoes (about 4), halved
- 3 serrano chiles, stemmed (keep seeds for heat)
- 1/4 medium white onion (about 1 oz / 30 g)
- 1/4 cup (15 g) cilantro leaves
- 1 tsp (5 g) sea salt
- 1 tbsp (15 ml) lime juice (optional)

Salsa verde (Tomatillo salsa)
- 10 oz (300 g) tomatillos, husked and rinsed (about 6)
- 2 serrano chiles, stemmed
- 1/4 cup (25 g) white onion, roughly chopped
- 1/2 cup (15 g) cilantro leaves
- 1 tsp (5 g) sea salt
- 1 tbsp (15 ml) water, if needed to adjust consistency

Instructions

Short Description:
Thin, salted and lightly charred beef from the Yecapixtla tradition, served with warm corn tortillas, fresh salsas, refried beans and garnishes for a complete Tlaxcalan main course. The meat is cooked briefly on a hot comal or grill so it remains tender and smoky.

Regional Notes:
This Tlaxcalan version highlights local accompaniments: fresh salsas (salsa de molcajete and salsa verde), warm tortillas and simple sides like refried beans and sliced onion and radish common in Tlaxcala. Unlike some slow-baked or heavily marinated cecinas elsewhere, Yecapixtla cecina is salted, thinly cut and finished quickly over high heat, then plated with regional salsas and tortillas.

1. Prepare the salsas first. For the salsa de molcajete: roast the roma tomatoes and serranos on a hot comal or in a cast-iron skillet, turning until blistered and lightly charred (8–10 minutes). Let cool slightly, then grind in a molcajete or pulse in a blender with onion, cilantro and salt to a chunky texture; add lime juice if desired. Set aside.
2. For the salsa verde: place tomatillos and serranos in a pot with 1/2 inch (12 ml) water and simmer until softened (6–8 minutes), or roast for a smokier flavor. Drain, then blend or grind with onion, cilantro and salt to a bright, slightly chunky salsa; add 1 tbsp (15 ml) water only if needed to loosen.
3. If your cecina is very salty, rinse briefly under cold water and pat dry with paper towels. Otherwise leave as purchased; the salt is part of the characteristic flavor.
4. Heat a large comal, cast-iron skillet or grill over high heat until very hot. Brush slices of cecina lightly with 1–2 tsp (5–10 ml) oil to prevent sticking.
5. Cook cecina slices in a single layer, 1–3 minutes per side depending on thickness, until edges are charred and meat is heated through but still tender. Avoid overcooking; cecina is meant to be quickly seared. Work in batches if needed.
6. While meat cooks, warm tortillas on the comal until pliable and slightly charred, then wrap in a clean towel to keep warm.
7. If using, sauté sliced onion and minced garlic in remaining oil over medium heat just until softened (2–3 minutes), or serve raw for sharper flavor. Season lightly with salt.
8. Warm refried beans in a small pan; if too thick, loosen with a tablespoon of water or a bit of lard.
9. Prepare optional nopales: grill or sauté sliced nopales in a hot pan 4–6 minutes until tender; season with salt and a squeeze of lime.
10. To serve, slice or tear cooked cecina into pieces. Arrange warm tortillas, cecina, refried beans, salsas (molcajete and verde), sliced onion, radishes, cilantro and lime wedges on a platter or family-style on the table.
11. Assemble tacos at the table: a warmed tortilla, a spoonful of beans, a piece of cecina, a little salsa, onion, cilantro and a squeeze of lime. Serve remaining salsas and garnishes on the side.
12. Leftovers: store cooked cecina tightly wrapped in the refrigerator up to 3 days; reheat briefly on a skillet to avoid drying.