Photograph of the finished Cecina de Yecapixtla

Mexico · Bò lát muối phơi nướng than

Cecina de Yecapixtla

30 min Hands-on time + 24 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.5 lb
  • Photograph of Coarse salt Coarse salt 4.2 oz
  • Photograph of Lime Lime 4
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Avocado Avocado 2
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Black beans Black beans 14.1 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz
  • Photograph of Chilli Chilli 8

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.

Start cooking