Entree: Mexico – Hidalgo, Central Mexico – Tacos de Cecina (Salted-dried beef tacos)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) cecina, thinly sliced (salted, air-dried beef)
- 18 small corn tortillas (approx. 4 in/10 cm)
- 1.5 cups (300 g) long-grain white rice, rinsed
- 2 3/4 cups (660 ml) low-sodium chicken stock or water
- 3 tbsp (45 ml) vegetable oil, divided (plus more if needed)
- 2 medium tomatoes for rice, roughly chopped (approx. 10 oz/280 g)
- 2 large tomatoes for salsa, halved (approx. 10 oz/280 g)
- 3 dried guajillo chiles, stemmed and seeded (approx. 18 g total)
- 1 small clove garlic (about 3 g)
- 1/4 medium white onion for salsa (about 30 g)
- 3 medium nopales (cactus pads), cleaned, approx. 1 lb (450 g)
- 1 medium white onion, halved for grilling + 1/2 small onion finely chopped for garnish (total about 10 oz/280 g)
- 1/2 cup (15 g) cilantro leaves, chopped (packed)
- 6 radishes, thinly sliced (about 60 g)
- 6 oz (170 g) queso fresco, crumbled
- 4 limes, cut into wedges
- 2 (15 oz/425 g) cans pinto beans, drained (or 4 cups/920 g cooked pinto beans)
- 1 tbsp (15 ml) vegetable oil (for beans)
- 1/2 tsp (2.5 g) ground cumin (for beans)
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Tacos made with thinly sliced cecina (salted, air-dried beef) charred on a hot griddle, served with grilled nopales (cactus pads), fresh onion, cilantro, radish, crumbled queso fresco, bright salsa roja, and rice and beans to round out a complete main-course meal.

Regional Notes:
In Hidalgo the cecina is thinly sliced, salted and air-dried, then quickly grilled so edges crisp while the interior stays tender — this gives a smoky-salty bite different from thicker, cured cecinas found elsewhere. Typical accompaniments in the region include grilled nopales and simple red salsa rather than heavy garnishes.

1. Make the salsa roja: Toast the dried guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove seeds and stems. In the same skillet, roast the 2 large tomatoes, 1/4 onion, and garlic until charred on the outside, about 6–8 minutes. Soak the toasted chiles in hot water 10 minutes to soften, then drain. Blend the roasted tomatoes, softened chiles, garlic, and 1/4 cup (60 ml) of the chile soaking liquid or water to a smooth salsa; season with salt. If desired, simmer salsa in a small saucepan 3–4 minutes to meld flavors.
2. Cook the rice: In a medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the rinsed rice and toast, stirring, until the grains are opaque and lightly golden, about 3–4 minutes. Add the 2 chopped tomatoes (or 1/2 cup/120 ml tomato puree), 2 3/4 cups (660 ml) chicken stock, and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
3. Prepare beans: In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add the drained pinto beans, 1/2 tsp (2.5 g) ground cumin, 3/4 cup (180 ml) water, and salt to taste. Simmer gently 8–10 minutes, then mash lightly with the back of a spoon for a creamy-textured side (leave some whole beans for texture). Keep warm.
4. Clean and grill nopales and onions: Rinse nopales and pat dry. Heat a large cast-iron or heavy skillet (comal) over medium-high heat until hot. Brush nopales and the halved onion with a little oil and sprinkle with a pinch of salt. Grill nopales 3–4 minutes per side until lightly charred and tender; grill onion halves until charred and softened. Remove and slice nopales into strips and slice onion into thin rings. Set aside.
5. Grill the cecina: Wipe the griddle very hot. Lightly brush cecina slices with a little oil and place on the hot griddle or skillet in a single layer (work in batches to avoid crowding). Cook quickly 45–90 seconds per side until edges crisp and meat is warmed through — cecina is thin and cooks fast. Transfer to a plate and keep warm.
6. Warm tortillas: On the hot griddle or a dry skillet, warm tortillas 20–30 seconds per side until pliable and lightly marked. Keep wrapped in a clean kitchen towel to stay warm.
7. Assemble tacos: Place a warm tortilla on a plate, add a few slices of grilled cecina (approx. 2–3 oz/60–90 g per taco), top with grilled nopales strips, a few rings of grilled onion, a sprinkle of finely chopped raw onion if desired, chopped cilantro, a few radish slices, and a pinch of crumbled queso fresco. Spoon salsa roja over the top and finish with a squeeze of lime.
8. Serve: Arrange tacos with bowls of rice and beans on the side, extra lime wedges, and remaining salsa. Provide cilantro, chopped onion, and radishes for passing. Enjoy while hot.