📝 About This Recipe
Hailing from the historic town of Yecapixtla, Morelos, this iconic Mexican delicacy features thinly sliced beef that is salted and air-dried to achieve a unique, savory depth. This recipe brings the soul of the Mexican 'tianguis' to your kitchen, pairing the tender, smoky beef with creamy textures and vibrant salsas. It is a masterclass in tradition, offering a perfect balance of salt, fat, and heat that celebrates the heritage of artisanal meat curing.
🥗 Ingredients
The Star Protein
- 800 grams Cecina de Yecapixtla (Authentic cured beef, sliced very thin)
- 3 tablespoons Lard or Vegetable Oil (Lard is preferred for authentic flavor)
The Essential Sides
- 4 pieces Nopales (Cactus Paddles) (Cleaned and scored in a diamond pattern)
- 250 grams Queso Fresco or Queso Canasta (Sliced or crumbled)
- 1 cup Crema Agria (Mexican Sour Cream) (High fat content preferred)
- 2 pieces Avocados (Ripe, sliced into wedges)
- 2 cups Refried Black Beans (Warm and seasoned with epazote)
Salsa Verde Cruda
- 6 pieces Tomatillos (Husked and rinsed)
- 2-3 pieces Serrano Peppers (Adjust for heat preference)
- 1/2 bunch Cilantro (Freshly washed)
- 1/4 piece White Onion (Roughly chopped)
- 1 clove Garlic (Peeled)
- to taste Salt (Sea salt preferred)
Accompaniments
- 12-16 pieces Corn Tortillas (Freshly made or warm)
- 3 pieces Key Limes (Halved for squeezing)
- 8 pieces Spring Onions (Cebollitas) (Trimmed)
👨🍳 Instructions
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1
Prepare the Salsa Verde Cruda by blending the raw tomatillos, serrano peppers, cilantro, onion, garlic, and a pinch of salt until smooth. Set aside in a serving bowl to allow flavors to meld.
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2
Heat a large heavy-duty griddle (comal) or cast-iron skillet over medium-high heat. Lightly coat the surface with a teaspoon of lard.
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3
Place the nopales and spring onions on the hot griddle. Sear the nopales for 3-4 minutes per side until tender and charred; cook onions until softened and slightly blackened.
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4
While the vegetables cook, warm your refried beans in a small saucepan over low heat, stirring occasionally to prevent sticking.
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5
Remove the vegetables from the griddle and keep them warm in a basket or covered plate.
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6
Wipe the griddle clean and add a fresh tablespoon of lard. Ensure the heat is medium-high; the cecina cooks very quickly.
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7
Lay the strips of cecina onto the hot surface. Do not overcrowd the pan; cook in batches if necessary.
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8
Sear the meat for only 30 to 45 seconds per side. The goal is to lightly brown the edges and render the fat without drying out the thin meat.
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9
As soon as the meat changes color from deep red to a lighter, opaque brown, remove it immediately. Overcooking will make cecina tough and overly salty.
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10
Warm the corn tortillas on the same griddle, allowing them to soak up a little of the residual meat drippings for extra flavor.
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11
Slice the cooked cecina into manageable strips or leave as whole sheets depending on your serving preference.
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12
Assemble the platter by placing the cecina alongside the grilled nopales, spring onions, a generous scoop of beans, avocado slices, and a thick slice of queso fresco.
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13
Drizzle the meat and beans with the fresh Mexican crema and serve immediately while steaming hot.
💡 Chef's Tips
Always look for cecina that is deep red and slightly translucent; if it's greyish, it isn't fresh. Because the meat is salt-cured, do not add any extra salt to the beef during cooking. Use a very hot surface to ensure the meat sears quickly; slow cooking will result in a leathery texture. If you can't find authentic Yecapixtla cecina, a very thinly sliced salted flank steak can be a substitute, though the flavor profile will differ. Brush the cecina with a tiny bit of oil or lard before hitting the pan to ensure it stays moist.
🍽️ Serving Suggestions
Pair with a cold Michelada or a crisp Mexican lager to cut through the richness of the meat. Serve with a side of 'Arroz Rojo' (Mexican Red Rice) for a more filling meal. Offer a smoky Salsa Roja or Salsa Macha alongside the Salsa Verde for variety. Freshly squeezed lime juice over the meat right before eating is essential to balance the saltiness. A warm 'Café de Olla' is the perfect traditional beverage to end this rustic meal.