Entree: Mexico – Morelos, Central Mexico – Cecina de Yecapixtla

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 lb (900 g) cecina (salted dried beef), thin slices
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 8 oz (225 g), sliced into rings
- 2 poblano chiles (poblano peppers), about 10 oz (280 g), roasted, peeled and sliced into strips
- 8 corn tortillas (tortillas de maiz), 6-inch (about 160 g total)
- 8 oz (225 g) queso fresco (fresh farmer's cheese), crumbled
- 2 ripe aguacates (avocados), sliced, about 10 oz (280 g)
- 1 lb (450 g) Roma tomatoes (about 4), for salsa
- 2 serrano chiles (or 1 jalapeno), stems intact
- 1 small garlic clove
- 1/4 cup (40 g) chopped white onion (for salsa)
- 2 tbsp (30 ml) chopped cilantro (cilantro/coriander), plus more for garnish
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups (480 g) cooked pinto or black beans (optional side)
- 1 tbsp (15 ml) lard or vegetable oil (for beans, optional)
- Lime wedges, for serving

Instructions

Short Description:
Thin slices of salted, partially dried beef grilled over high heat and served with queso fresco (fresh cheese), aguacate (avocado), warm corn tortillas, roasted chiles and a bright roja salsa. A hearty, rustic main course typical of Yecapixtla street and market cooking.

Regional Notes:
This Morelos version uses thinly salted, air-dried beef (cecina) grilled simply to crisp the edges and keep the meat tender, rather than stewing or marinating in heavy sauces. It is traditionally plated with queso fresco, avocado and simple salsas so local ingredients and textural contrasts remain central to the dish.

1. Inspect the cecina. If it is extremely salty, briefly rinse under cold water and soak 5–10 minutes, then pat slices dry with paper towels. If not very salty, simply pat dry. Trim any overly thick pieces so slices are fairly uniform.
2. Make the salsa roja: char the Roma tomatoes and serrano chiles on a hot comal or skillet, turning until skin is blackened and blistered, about 6–8 minutes. Transfer to a bowl to cool 5 minutes. Remove stems from chiles if you want less heat. In a blender or molcajete, combine charred tomatoes and chiles, garlic clove, 1/4 cup (40 g) chopped onion, 1 tbsp (15 ml) lime juice, 1/2 tsp (2.5 g) salt and 2 tbsp (30 ml) chopped cilantro; pulse or grind to a coarse salsa. Taste and adjust salt and lime.
3. Roast and prepare chiles and onion: while salsa cools, char the poblano chiles on the comal until skins blister all over; place in a bowl and cover for 5 minutes, then peel, remove seeds as desired and slice into strips. On the hot comal or skillet, sear the sliced white onion rings in 1 tbsp (15 ml) oil until lightly charred and softened, about 3–4 minutes per side; set aside.
4. Warm beans (optional): in a small saucepan, heat 1 tbsp (15 ml) lard or oil over medium heat, add 2 cups (480 g) cooked beans and mash to a coarse consistency; season with 1/4 tsp (1.25 g) salt and keep warm.
5. Grill the cecina: heat a grill or heavy cast-iron skillet to medium-high. Brush both sides of cecina slices lightly with 1–2 tsp (5–10 ml) oil. Working in batches, grill each slice 1–2 minutes per side (thin slices cook quickly), until edges crisp and meat is warmed through but not dried out. Transfer to a cutting board and rest 2 minutes; then slice into bite-sized strips or leave whole for serving.
6. Warm tortillas: briefly char each tortilla on the hot comal or skillet 15–30 seconds per side until pliable and slightly blistered; keep wrapped in a clean towel to stay warm.
7. Assemble and serve: place warmed tortillas on plates and top with grilled cecina (or serve family-style for guests to build their own). Add slices of aguacate (avocado), a sprinkle of crumbled queso fresco, roasted poblano strips and charred onion. Spoon salsa roja over or serve on the side, garnish with extra chopped cilantro and lime wedges. Offer warmed mashed beans as an optional accompaniment.
8. To eat: fold tortillas around cecina, cheese and avocado; squeeze lime and add salsa to taste. Leftover cecina keeps well refrigerated; reheat briefly on a hot skillet to preserve texture.