Cecina de Res a La Plancha-My Favorite Marinade Recipe

After so many recipes, you get to a point where you have some really stand out favorites! Cecina de Res Enchilada(chile marinated beef) is one of those for me. And not just to enjoy the beef, but to exlpore and test out the adobo (chile marinade) on other cuts of meat or seafood. For today’s blog post, I did prepare some beef. Instead of grilling it or drying it, as before, I simply cooked it on the comal or metal griddle on the stove top. I chopped it up small and kept it in the refrigerator for quick lunches or dinner. We enjoyed it for a few days(only 2 of us) and even added it to scrambled eggs with the last bit of it. Tasty! I also used some of the adobo(marinade) on chicken as well as shrimp. We loved both, especially the shrimp! 

This was my original recipe for Beef Cecina. Click onto picture above to see full recipe for adobo for cecina right on site. 

Here is the adobo(marinade) the second time around. Click onto picture to see full recipe.

Cecina de Res (Marinated Beef) : After I cook it, I like to chop it small before storing it. Makes for easy and quick lunches or dinners. Tacos!

Cecina de Res Enchilada a La Plancha: 2 pounds beef milanesa steak marinated in 1/2 of the adobo prepared for 24 to 48 hours. Bring to room temperature before cooking. Sear and cook on preheated comal, plancha or stove top grill pan for about 3 to 4 minutes per side.

Tacos de Carne Enchilada(Cecina): A favorite way to serve these besides the usual cilantro, onion and lime is with a quick pickled pepper and onion mix. Saute your favorite sweet and hot peppers with sliced onions for 5 minutes. Add some Mexican oregano, splash of vinegar, salt and pepper. Remove from heat.

Served with sauteed onions, cilantro and a fresh chile serrano salsa.

Fresh Serrano Salsa: 6 large serrano peppers, sliced, 1/4 cup white vinegar, 1/4 cup water, 1/4 cup oil(grapeseed), 1 teaspoon oregano, pinch of cumin, salt to taste. Blend all together!

Pollo Enchilado en Adobo-Chicken Tostadas: 1 large boneless chicken breast, sliced thin into 2 pieces. Pound out slightly. Season with salt and pepper. Cover with 1/3 cup of adobo(marinade) and chill overnight. Grill or sear for 5 minutes per side at medium heat. Slice or chop for tacos or tostadas.

Pollo Enchilado-Chicken  Tostada~ Top with avocado, cilantro, onion, lime and your favorite hot sauce.

Chile Marinated Shrimp-The adobo marinade was so tasty on this jumbo shrimp! We enjoyed this as an appetizer during our long day of smoking the brisket. Lightly season 8 clean jumbo  shrimp with salt and pepper. Cover with a couple of tablespoons of adobo and chill for an hour. Grill at medium/high heat for 5 to 7  minutes, turning as needed. These were extra thick in spots, so make sure you rotate them for more even cooking. Garnish with sliced serrano, cilantro, lemon and chile limon seasoning.

I cannot wait to prepare more of these. I still have some marinade left,,,just enough!