Cecina de Yecapixtla

Method

1. 1 Slice the beef into thin slices, 4 mm thick, by dragging the knife in a spiral motion around the block of meat.
2. 2 Cutting in a spiral pattern to get one continuous long slice, not many small slices, is Yecapixtla's skill.
3. 3 Rub coarse salt all over the slices of meat, then hang them in a well-ventilated place for 24 hours.
4. 4 The Yecapixtla version is only salted and sun-dried without being marinated in chili sauce, which is the difference between it and the enchilada version.
5. 5 Shake off excess salt, then grill the meat slices over charcoal for 45 seconds on each side.
6. 6 Serve with cornbread, grilled scallions, black beans, fresh cheese, and lemon.

With an appliance

• Charcoal grill 30 min

  Grill the slicings 8 cm above the grill for 90 seconds; the thin, salted slices will burn very quickly.