Entree: Mexico – Queretaro, Bajio Mexico – Tacos de Cecina (Cecina Tacos)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) cecina (thin-sliced marinated beef)
- 3 dried guajillo chiles, stems and seeds removed, rehydrated in hot water 15 min (about 18 g)
- 1 dried ancho chile, stem and seeds removed, rehydrated in hot water 15 min (about 8 g)
- 3 garlic cloves (about 12 g)
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) piloncillo or packed brown sugar
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt (adjust if cecina is already very salty)
- 12 small corn tortillas (4–6 in), about 12 pieces (approx. 480 g)
- 1 lb (450 g) nopales (cleaned, cored, and cut into 1/2-inch strips)
- 2 tbsp (30 ml) vegetable oil, for nopales and cooking
- 1 small white onion, thinly sliced and halved (about 6 oz / 170 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 limes, cut into wedges (about 150 g)
- Salt to taste
- For roasted tomato-chile salsa:
  - 3 roma tomatoes (about 10 oz / 285 g)
  - 2 serrano chiles (about 10 g), stem removed (use fewer for milder salsa)
  - 1/4 cup (40 g) white onion, roughly chopped
  - 1 small garlic clove
  - 1/2 tsp (2.5 g) kosher salt
  - 1 tbsp (15 ml) fresh lime juice
- For quick-pickled red onion:
  - 1 small red onion, thinly sliced (about 6 oz / 170 g)
  - 1/2 cup (120 ml) apple cider vinegar
  - 1/2 cup (120 ml) water
  - 1 tbsp (12 g) sugar
  - 1 tsp (5 g) salt

Instructions

Short Description:
Grilled cecina (thin, spiced salted beef) served on warm corn tortillas with charred nopales, a bright roasted tomato-chile salsa, and quick-pickled red onion for a complete Bajio-style taco meal.

Regional Notes:
This Queretaro/Bajio version marinates cecina in regional spices (guajillo/ancho-chile, Mexican oregano, cumin, piloncillo) before grilling, and pairs the meat with charred nopales—a common Bajio accompaniment—rather than only salsas used in other regions.

1. Make the marinade: drain rehydrated guajillo and ancho chiles and place in a blender with garlic, white vinegar, 2 tbsp (30 ml) vegetable oil, piloncillo (or brown sugar), ground cumin, Mexican oregano, black pepper, and 1 tsp (5 g) kosher salt; blend to a smooth paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Marinate the cecina: place 1.5 lb (680 g) cecina in a shallow dish or resealable bag, rub the chile-spice paste all over the meat, cover, and refrigerate 2–6 hours or up to overnight for deeper flavor (if the cecina is already very salty, marinate shorter).
3. Quick-pickle the red onion: place sliced red onion in a jar; heat apple cider vinegar, water, sugar, and 1 tsp (5 g) salt until sugar dissolves, pour hot brine over onions, let cool to room temperature, then refrigerate (ready in 30 minutes; better after 1 hour).
4. Prepare the salsa: roast roma tomatoes, serranos, 1/4 cup (40 g) onion, and garlic on a hot comal or skillet, turning until charred and softened (8–10 minutes). Transfer to blender with 1/2 tsp (2.5 g) salt and 1 tbsp (15 ml) lime juice; pulse to desired texture and set aside.
5. Cook the nopales: heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add cleaned, sliced nopales 1 lb (450 g) and 1/2 of the thinly sliced white onion; season lightly with salt and cook, stirring, until excess moisture has reduced and edges are charred, about 8–10 minutes. Taste and adjust salt; set aside and keep warm.
6. Grill or sear the cecina: preheat a grill or heavy skillet to high. Wipe off excess marinade if it threatens to char too quickly; oil the grill/skin lightly. Grill cecina in thin sheets 2–4 minutes per side (times vary with thickness) until browned and edges crisp. If using very thin sheets, flip early to avoid overcooking. Transfer to a cutting board and let rest 5 minutes.
7. Chop the cooked cecina: using a sharp knife, coarsely chop or slice the grilled cecina into bite-sized pieces (yield ~1.5 lb cooked portion).
8. Warm tortillas: heat the 12 corn tortillas on a hot comal or skillet until pliable and lightly charred, keeping them covered in a cloth to stay warm.
9. Assemble tacos: place a warm tortilla, top with a generous spoonful of chopped cecina, a little charred nopales and onion, a spoonful of roasted tomato-chile salsa, a few rings of pickled red onion, and finish with chopped cilantro and a squeeze of lime.
10. Serve: arrange tacos with extra salsa, pickled onions, lime wedges, and remaining charred nopales on the side for a complete entree suitable for 4 people (about 3 tacos per person).