Cecina de Yecapixtla
The famous salt-cured beef of Yecapixtla — sheets pounded thin, air-dried, and flashed on a blistering comal for barely a minute a side. Crema, avocado, and raw salsa verde against that concentrated, salty beef is the whole point.
- Time
- 30 min
- Heat
- Yield
- 12 tacos
- Region
- Morelos
Ingredients
Cecina
Salsa verde cruda
To build
Method
Bring the cecina to room temperature and pat it dry — it is already cured and salted, so it needs nothing but heat.
Blend the raw tomatillos, serrano, onion, cilantro, and salt into a bright salsa verde cruda.
Heat a comal or cast-iron skillet until it smokes, then brush the cecina sheets lightly with oil.
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Griddle each sheet until the edges curl and char — about 45 seconds per side; overcooking turns cecina to leather.
Rest the sheets briefly, then slice against the grain into ribbons and hit them with lime juice.
Warm the tortillas on the comal and build each taco with cecina, salsa verde, crema, queso fresco, and avocado.
Build the plate
