Entree: Mexico – San Luis Potosi, Bajio Mexico – Cecina Potosina

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) cecina potosina, thinly sliced (usable weight)
- 12 corn tortillas
- 1 lb (450 g) fresh nopales (cleaned cactus paddles), diced
- 2 cups (480 g) cooked pinto beans (frijoles cocidos)
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 1 small white onion, halved (about 6 oz / 170 g)
- 3 cloves garlic, whole for cooking + 1 clove minced
- 2 medium tomatoes (for salsa), about 10 oz (280 g)
- 1 medium tomato, diced (for nopales salad), about 5 oz (140 g)
- 1/4 cup (15 g) chopped fresh cilantro, divided
- 1 lime, cut into wedges
- 4 oz (115 g) queso fresco, crumbled (optional)
- Salt to taste (caution: cecina is already salty)
- Freshly ground black pepper to taste
- 1/2 tsp (2 g) ground cumin (optional, for beans)
- 1 small serrano or jalapeno pepper, stemmed and chopped (optional, for salsa or nopales)

Instructions

Short Description:
Thinly sliced, salted and air-dried beef grilled until slightly crisp and served with tender nopales (cactus paddles), refried beans, warm corn tortillas and simple garnishes for a complete Bajio meal.

Regional Notes:
This San Luis Potosi variation uses cecina potosina — the local salted, air-dried beef — grilled simply and paired with boiled/grilled nopales and refried pinto beans, reflecting the Bajio preference for bright nopales salads and hearty beans rather than sofrito-heavy preparations found elsewhere.

1. Prepare nopales: remove any remaining spines, rinse, and dice the nopales into 1/2-inch pieces. Place in a pot with 1/2 of the halved onion, 2 whole garlic cloves, a pinch of salt and enough water to cover. Bring to a boil, reduce heat and simmer 10–12 minutes until tender. Drain and rinse under cold water to remove excess slime; set aside to drain well.
2. Make quick nopales salad: Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the remaining half onion (thinly sliced) and sauté 2–3 minutes until translucent. Add the drained nopales and the diced tomato; cook 3–4 minutes until the tomato softens. Stir in 2 tbsp (30 ml) chopped cilantro, a squeeze of lime, and season lightly with salt and pepper. Keep warm.
3. Prepare salsa asada: Roast the two tomatoes and the optional serrano on a hot comal or skillet, turning until charred and softened (about 8–10 minutes). Transfer to a blender with the remaining minced garlic, a pinch of salt and 1 tbsp (15 ml) water; pulse to a chunky salsa. Taste and adjust salt.
4. Refry the beans: In a skillet, heat 2 tbsp (30 ml) oil or lard over medium heat. Add the cooked pinto beans and the remaining whole cooked garlic (crushed) and mash with a potato masher or the back of a spoon, adding a splash of bean cooking liquid or water to reach a creamy but slightly chunky consistency. Season with cumin (optional), salt and pepper to taste. Keep warm.
5. Warm tortillas: Wrap tortillas in a clean cloth and warm on a dry skillet or comal, 30–45 seconds per side, or heat directly on the comal until pliable. Keep wrapped to stay warm.
6. Grill the cecina: Preheat a grill or heavy skillet to high. Lightly brush both sides of the cecina slices with a little oil. Working in batches, grill slices 45–90 seconds per side (depending on thickness) until edges crisp and meat has nice char marks; do not overcook — cecina is thin and should be flavorful and slightly chewy. Transfer to a cutting board and cut into strips or bite-sized pieces.
7. Assemble and serve: On a large platter or family-style plates, place warm tortillas, a mound of refried beans, the nopales salad and the grilled cecina. Offer the salsa asada, lime wedges, remaining chopped cilantro and crumbled queso fresco on the side so diners can assemble tacos or plates. Serve immediately.