Entree: Mexico – Bajio Mexico, Guanajuato – Cecina de Res (Salted Air-Dried Beef)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 1.5 lb (680 g) cecina de res, thin slices (remove from packaging; rinse briefly if very salty)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (450 g) fresh nopales (cactus paddles), cleaned and cut into 1/2-inch (1 cm) strips
- 1 medium white onion, halved — one half sliced for nopales, one half chopped for garnish (about 8 oz / 225 g total)
- 2 garlic cloves, minced
- 2 roma tomatoes, chopped (about 8 oz / 225 g)
- 2 cups (480 g) cooked pinto beans (or 1 can, 15 oz / 425 g, drained and rinsed)
- 2 tbsp (30 g) lard or vegetable shortening, or 2 tbsp (30 ml) vegetable oil for refrying beans
- 1 tsp (5 g) dried oregano, preferably Mexican oregano
- 1 small bunch cilantro, chopped (about 1/2 cup / 15 g)
- 2 limes, cut into wedges
- 4–8 corn tortillas (about 6-inch), warmed (approx. 8 oz / 225 g total)
- 2 serrano chiles, optional, sliced thin (about 10–15 g)
- Salt and freshly ground black pepper to taste
- Optional salsa de chile de arbol or salsa roja: 3 chiles de arbol dried (about 3 g), 2 roma tomatoes, 1 small clove garlic, pinch salt

Instructions

Short Description:
Thin slices of salted, air-dried beef quickly grilled until slightly charred, served as a complete main with sautéed nopales (cactus), refried pinto beans, warm corn tortillas, fresh salsa, and lime — a classic Guanajuato meal that highlights regional preservation and local ingredients.

Regional Notes:
This Bajio/Guanajuato version uses traditionally salted and air-dried beef (cecina) cooked simply over heat and paired with nopales and pinto beans, a typical local combination. Unlike coastal or Oaxacan variants, Guanajuato cecina is served with cactus and hearty refried beans rather than with seafood or moles.

1. If the cecina is very salty, briefly rinse slices under cold water and soak 10–15 minutes; drain and pat dry with paper towels. Slice into serving-size pieces if needed.
2. Prepare salsa (optional): dry-toast chiles de arbol in a small skillet until fragrant, roast 2 roma tomatoes and 1 garlic clove until charred, then blend with toasted chiles and a pinch of salt to a smooth salsa; set aside.
3. Cook nopales: heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add half the sliced onion and cook 2 minutes until translucent. Add minced garlic and cook 30 seconds. Add nopales strips, 1/2 tsp (2 g) salt, and 1/2 tsp (2 g) dried oregano; sauté 6–8 minutes until nopales release liquid and become tender and slightly caramelized. Taste and adjust salt. Keep warm.
4. Prepare refried beans: heat lard or oil in a separate skillet over medium heat. Add chopped onion (from the reserved half) and sauté until soft, 4–5 minutes. Add cooked pinto beans and 1/4 cup (60 ml) bean cooking liquid or water; mash with a potato masher or the back of a spoon until desired texture is reached. Stir and fry 3–4 minutes until creamy and slightly thickened; season with salt and pepper and a pinch of dried oregano or a few leaves of fresh epazote if available.
5. Cook the cecina: heat a heavy grill pan or cast-iron skillet over high heat until smoking hot. Brush or rub remaining 1 tbsp (15 ml) vegetable oil on cecina slices to prevent sticking. Working in batches, lay slices in the pan and cook 45–90 seconds per side (thin cecina cooks quickly) until edges are crisp and charred spots form. Do not overcook — cecina should be cooked through but still tender. Transfer to a warm plate and tent with foil.
6. Warm tortillas: wrap tortillas in a clean cloth and steam briefly in a dry skillet or microwave until pliable, or warm directly on a hot comal/skillet until light brown spots appear.
7. Assemble and serve: arrange cecina slices on a large platter with a heap of sautéed nopales and a bowl of refried beans. Garnish with chopped cilantro, sliced serrano chiles, fresh lime wedges, and your salsa. Serve with warm corn tortillas for tacos or build plates with cecina, nopales, beans, a spoonful of salsa, and a squeeze of lime.
8. To eat: place a piece of cecina on a warm tortilla with nopales and beans, top with cilantro, onion, salsa, and a squeeze of lime. Enjoy immediately.