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Spicy Cecina
- artisanal flavor -

The cecina is prepared by cutting beef into large and wide strips; to which salt is added and they are cooked in the sun. Then the beef is hung in a closed, clean and fresh place. At the end the beef is fried and the cecina is taken to your plate to culminate with this artisanal process of preparing the cecina.

As you have noticed
the cecina preparation is almost a ritual and an art . It is a basic and authentic dish of the Mexican food that you cannot miss.

– The cecina is originally from Yecapixtla, a town in the state of Morelos. This cecina is the most famous and the most tasty that there is in Mexico.

Now, when the cecina is presented in its spicy version, it is pre-seasoned with a spicy salsa similar to an adobo. With this salsa the cecina’s flavor becomes condimented, a bit spicy and very interesting.

The spicy cecina cannot be served alone on the plate, it has to be accompanied with a garnish like:
refried beans , guacamole , peasant rice , mixed salad or an appetizer of your choice.

About the Recipe

  • This recipe is easy to make only a salsa has to be prepared, then the cecina is marinated in that salsa and at the end is fried.
  • Instead of buying cecina... Prepare your own cecina, like the one in Yecapixtla!
  • In this recipe achiote paste is used to prepare the salsa, which you can also prepare to increase its freshness.
  • We give the recipe with black peppercorns so the salsa in which the cecina is marinated has more aroma and more flavor.
  • The marinade time is of 8 hours and the preparation time is of .
  • This recipe serves 4 plates.


  • 1.1 lbs of Beef Cecina
  • 3 Guajillo Peppers (1 oz)
  • 2 Ancho Peppers (.7 oz)
  • 1/2 Achiote Paste bar (1.7 oz)
  • 1/4 of an Onion (1.2 oz)
  • 3 Garlic cloves (.4 oz)
  • 2 Bay Leaves
  • 1 teaspoon of Cumin
  • 1 teaspoon of Oregano
  • 1/2 teaspoon of Cinnamon
  • 3 tablespoons of White Vinegar
  • 2 tablespoons of Olive Oil
  • 4 Black Peppercorns
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender
  • 1 Food Container with Lid
  • 1 Kitchen Spoon
  • 1 Turner
  • 1 Spoon

  • Directions

    Prepare the Salsa

    1. Put in a saucepan:
    • 3 Guajillo Peppers.
    • 2 Ancho Peppers.
    • The enough Water to cover the chilies.

    1. Bring the saucepan water to a boil over high heat.
    2. Leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
    3. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
    4. Also add in the blender:
    • 1/2 Achiote Paste bar.
    • 1/4 of an Onion.
    • 3 Garlic cloves.
    • 2 Bay Leaves.
    • 1 teaspoon of Cumin.
    • 1 teaspoon of Oregano.
    • 1/2 teaspoon of Cinnamon.
    • 3 tablespoons of White Vinegar.
    • 4 Black Peppercorns.
    • 1/2 tablespoon of Salt.

    1. Blend very well the ingredients.

    Marinate the Cecina

    1. Smear the salsa that was prepared over both sides of 1.1 lbs of beef cecina, with a spoon.
    2. Put in a food container the cecina with the one you worked and cover it.
    3. Put in the fridge the food container and leave the cecina marinating for 8 hours, so the flavors mix.

    It is important to marinade the cecina covered because the fridge temperature may dry it.

    Fry the Spicy Cecina

    1. Take from the fridge the spicy cecina and reserve.
    2. Heat in a frying pan over medium-high heat 1 tablespoon of olive oil.
    3. Put in the frying pan the spicy cecinas that fit in and fry them for about 2 minutes per each side, until they are well cooked; then serve them.
    4. Repeat the same procedure with the spicy cecinas that were not fried, it will be necessary to add in the frying pan more olive oil.

    Enjoy an Authentic
    Yecapixtla Dish

    Spicy Cecina

    * Put some tortillas on the table center, they go great with the spicy cecina.

    Tip: If you feel that the spicy cecina is too spicy, you already have a good excuse to prepare a refreshing Mexican drink.

    Did you like the Spicy Cecina?

    Other Topics of your Interest

    Mexican Food History
    Food Mexican Art
    Prehispanic Meat


    More Info

    The “Don Enrique Guajillo Peppers" are excellent quality chilies, because they have a divine red color and a delicious smoky and a bit spicy flavor.

    There is nothing better than using an achiote paste, made in its place of origin “Yucatan". The flavor of this achiote paste is precise, the color that it gives to food is fabulous and you can use it to season many dishes.

    The “Simply Organic Cumin" for the simple fact of being organic is the best. in this product you will find the best fragrance and the best cumin flavor that you have tried.