Cecina is a traditional Mexican recipe for a classic dish of thinly-sliced meat that's marinated in a chilli blend and then part smoked in a kettle or lidded barbecue. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Cecina.
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Mexican-style Cecina (Carne Enchilada) is traditionally thin sliced beef (or pork) that’s seasoned and then dried in the air, sun or smoke
Ingredients:
10 dried guajillo chillies, stems and seeds removed
6 dried chiles de arbol, stems removed
8 to 10 garlic cloves, skins left on
small piece of Mexican cinnamon stick or 1/4 teaspoon ground cinnamon
1 tsp black peppercorns or 3/4 teaspoon ground black pepper
1 whole clove or 1/4 teaspoon ground cloves
1 1/2 teaspoons sea salt
4 tbsp cider vinegar
8 very thin slices of topside of beef or thin slices of pork leg (about 1.3kg total weight)
Method:
Heat 1.5l water in a medium-sized pan.
Place a heavy based frying pan or skillet over medium heat. Allow to warm up for a few minutes. Once hot add the guajillo peppers, along with the chile de arbol and garlic.
Toast the dried chillies for at most, two minutes, turning as they become aromatic. Use a metal spatula to press down gently on the dried chillies. Remove from heat and place in saucepan with the water that has been heating up. Leave the garlic on for another 6 to 8 minutes, turning them occasionally, then remove from heat.
Whilst the chillies and garlic are cooking, grind together the cinnamon, black peppercorns and cloves in a spice grinder (or use a pestle and mortar). When the chillies in the water come to a boil, reduce the heat and simmer for another 6 to 8 minutes. Allow the garlic to cool until it can be handled then remove the skins.
Drain the chillies, reserving 120ml of their cooking liquid. Combine the chillies, their cooking liquid, the garlic, spices, vinegar, salt in a blender. Pulse to chop then blend the sauce on high until smooth. If it's too thick, add a little more water.
Pass the resultant adobo (chilli sauce) through a fine-meshed sieve then season to taste for salt. Reserve about 80ml of the adobe sauce for later.
In the base of a large baking dish, add a little of the remaining adobo, about the same size as your meat slices. Place a slice of meat on top of the sauce. Brush more chilli sauce on top. Repeat this process, stacking the beef (or pork) on top of each other until all the meat has been added. Cover and marinate for 24 hours.
Depending on where you live, air drying or smoking may be an option for you. But for me, I decided to cook and partially smoked in a kettle or lidded barbecue.
When ready to barbecue, remove the beef from the refrigerator 30 minutes before cooking. Prepare your barbecue for direct cooking at medium/high heat. Separate the beef/pork slices ahead of time. Drizzle with oil, then set aside aside until needed. Brush the barbecue grill with oil (at this point I usually scatter some loose leaf tea over the barbecue coals for tea-scented smoke). Cook the cecina (carne enchilada) for just 1 to 2 minutes per side (with the lid closed) or until you get some nice colour. Remove from barbecue, tent loosely with foil and let sit for a few minutes before serving.
Slice thinly or chop finely for tacos. Garnish with cilantro, onion, salsa and lime!
