Cecina de Yecapixtla
The famous salt-cured beef of Yecapixtla — sheets pounded thin, air-dried, and flashed on a blistering comal for barely a minute a side. Crema, avocado, and raw salsa verde against that concentrated, salty beef is the whole point.
- Time
- 30 min
- Heat
- Yield
- 12 tacos
- Region
- Morelos
Ingredients
Cecina
Salsa verde cruda
To build
Per-100g nutrition (8 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Tomatillos, husked | 32 | 1 g | 1 g | 5.8 g |
| Serrano chile | 0 | 0 g | 0 g | 6.7 g |
| White onion | 155 | 10.9 g | 2.4 g | 22.5 g |
| Cilantro | 0 | 0 g | 0 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Crema | 212 | 1.8 g | 15 g | 15.9 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Bring the cecina to room temperature and pat it dry — it is already cured and salted, so it needs nothing but heat.
Blend the raw tomatillos, serrano, onion, cilantro, and salt into a bright salsa verde cruda.
Heat a comal or cast-iron skillet until it smokes, then brush the cecina sheets lightly with oil.
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Griddle each sheet until the edges curl and char — about 45 seconds per side; overcooking turns cecina to leather.
Rest the sheets briefly, then slice against the grain into ribbons and hit them with lime juice.
Warm the tortillas on the comal and build each taco with cecina, salsa verde, crema, queso fresco, and avocado.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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