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 “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.