Cecina

Cecina is unique in that it's cooked with salt and exposed to the sun. The technique originated in Yecapixtla, Morelos where the Cecina Festival is held every October.

Remember, you have to prepare it on a sunny day... which is almost every day in San Miguel.

You’ll also find it inside Tuesday Market where a taco is served up with the chopped meat, fried onions and topped with a pile of French fries. I had it a second time last week and liked it better than the first time I tried it. Perhaps everything deserves a second try.

Get a good butcher because you need very, very thin cuts of meat.

Cecina is literally hung out to dry so get your clothespins out. You'll need about 20 of them.

Buen Apetito!

2 lbs of Beef Steaks

4-5 tablespoons of Lard

Vegetable Oil

Salt

Sprinkle a little over 1 oz+ of salt on both sides of the beef. Sprinkle uniformly.

Place the beef in the sun and let them "cook." Don't be guided by time but by color. The time will also depends on the humidity. When the beef is "light brown" it is ready.

Turn the beef and repeat but don't overexpose the beef to the sun.

Also, if you don't add the appropriate amount of salt the beef will turn green and you'll have to toss it. Remember, I don't eat green!

Bring the beef into the shade and hang the cecina so they aerate and dry.

Call it a smear by covering both sides of the cecina with lard.

Heat a skillet over medium-high heat and add a little vegetable oil.

Fry the cecina on both sides for about 4 minutes until they are well cooked.

Chop and serve in a fresh tortilla with fried onions. Top with french fries and salsas.