• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Beef~Res » Mexican Cecina~Prepared Two Ways

Mexican Cecina~Prepared Two Ways

June 23, 20154 Comments

795 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Mexican  style Cecina(Carne Enchilada) is traditionally  thin sliced beef that is  seasoned and then dried in the  air, sun or smoke. Of course I knew I would not be attempting the air or sun method, watching for flies or a big black bear showing up in my back yard, lol! And as far as the smoke method, I was preparing this through out the early morning, so the oven just worked out better for me. I could have easily just grilled all of it for the tasty asada version, but went ahead and dried half of the recipe in the oven. I have to say, I was not sure when I first saw it come out of the oven. Then as I was cooking it in a little oil afterwards and saw how it came back to life with it’s beautiful red color from the chile guajillo adobo, I quickly changed my mind. For today’s blog post, I prepared the dried version of cecina in the oven and the carne asada version as well. I am still up in the air as to which I enjoyed more. If you like the dried beef machaca, you will enjoy the cecina recipe out of the oven. It was great in the morning mixed with onions, serrano peppers  migas(torn tortillas) and  with an egg on top.  A hearty Mexican breakfast for sure. The milanesa beef I used was extremely thin and the hot charcoal grill was not forgiving. It did stick a little, but all in all the results were delicious! I still have a few tricks up my sleeve and will try this again. Tacos Everyday~

Cecina de Res Enchilada Asada-Chile Marinated Grilled Beef 

Cecina Enchilada de Res-Beef Cecina

When You Can’t Find Beef Cecina, Prepare Your Own!

Cecina de Res Enchilada
Tacos de Cecina de Res Enchilada
Preparing Cecina Enchilada
Chile Sauce For Cecina
Beef Milanesa
Cecina de Res Enchilada
Cecina Enchilada de Res

The beef does not look very moist, but it was not tough or dry once heated for tacos.

Cecina de Res Enchilada Asada

Simple garnish of guacamole, cilantro, onions and lime….some chile de arbol chile oil on the side.

Tacos de Cecina de Res Enchilada

Dried Beef Cecina-In the Oven

Tacos de Cecina de Res-Dried Beef

These are the beautiful dried beef cecina after cooking in a little oil, combined with onion, tomato and jalapeño. Some of the tastiest tacos!

Tips~I place the metal rack directly on the rack in the oven without the baking sheet. This way there is more air and heat circulating around the beef while it cooks and dries out.

Dried Beef Cecina-In The Oven

After the 24 hour marinate time, it’s ready for the oven.

Cecina de Res-Dried Beef Cecina

After less than two hours, the cecina was ready. The part that overlapped wen back into the oven for a few minutes.

Tacos de Cecina de Res Enchilada-Dried Mexican Beef

Cecina Two Ways

This is what happens when I can't find beef cecina where I live! Get creative and prepare a homestyle version!
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 35 minutes minutes
Marinate Time: 1 day day
Servings: 6 Servings

Ingredients

  • 10 guajillo chile pods remove stems and seeds
  • 6 chile de arbol remove stems
  • 8 to 10 cloves garlic skins left on
  • small piece of mexican cinnamon stick or 1/4 teaspoon ground
  • 1 teaspoon peppercorns or 3/4 teaspoon ground
  • 1 whole clove or 1/4 teaspoon ground
  • 1 1/2 teaspoons salt
  • 1/4 cup apple cider vinegar
  • Beef Milanesa(super thin top round steak) about 8 pieces (1.2 to 1.5 pounds)

Instructions

  • Preheat a skillet to medium heat for a few minutes. Add 5 cups of water to a medium saucepan and heat to medium. After you seed and wipe down the guajillo peppers, place them in the hot skillet, along with the chile de arbol and garlic.
  • The dried peppers you only want to toast for a maybe 2 minutes, turning as they become aromatic. Use a metal spatula to press down gently on the dried chiles. Remove from heat and place in saucepan with water that has been heating up. Leave the garlic on for another 6 to 8 minutes, remove from heat.
  • While peppers and garlic are cooking, grind the cinnamon, peppercorns and cloves in the grinder or using a mortar and pestle. Set aside. When the chiles in the water come to a boil, reduce the heat and cook for another 6 to 8 minutes. Remove the skins from garlic. To the blender, add the garlic, spices, vinegar, salt, 1/2 cup water from  cooked peppers and drained peppers from saucepan.
  • Blend the sauce on high until smooth. If it's too thick, add a little more water. I did not strain the chile sauce(adobo), but would suggest you do. Taste for salt. Reserve about 1/3 cup of chile sauce for later. In a large baking dish, add a little of the remaining adobo, about the same size of the milanesa. Place milanesa on top of sauce. Brush more chile sauce on top. Repeat this process, stacking the beef on top of each other until done. Cover and marinate for 24 hours.
  • When ready to grill, remove the beef from the refrigerator 30 minutes before cooking. Prepare your outdoor grill for direct cooking at medium/high heat. Separate the beef if you can ahead of time. I only grilled 4 pieces and the other 4, I reserved for the oven drying method. Drizzle with oil, set aside. Brush grates with oil. Grill the cecina(carne enchilada) for just 1 to 2 minutes per side or until you get some nice color. Remove from grill, tent loosely and let sit for a few minutes before serving.  Slice thin or chop small for tacos.  Garnish with cilantro, onion, salsa and lime!

Notes

Dried Cecine( Carne Seca) Follow recipe above. After milanesa had marinated for 24 hours, remove from refrigerator. Preheat oven to 175 degrees F. 
2. Line the bottom rack of the oven with a large sheet pan in case the beef drips. Carefully lay the thin sliced beef onto metal racks, making sure that they are not overlapping.
3. Place metal rack  with beef in the oven. Use a wooden spoon to crack the oven door open. I only cooked one rack of beef, 4 pieces. It took about 1 3/4 hours to cook and dry properly. The meat was extremely thin. Adjust cooking time for thicker cuts of meat. Remove from oven and let cool before carefully pulling beef from metal rack. Store in  an airtight container in the refrigerator
4. For tacos: Using one section of beef, tear the  cecina into bite size pieces. Heat 1 tablespoon of olive oil to medium  heat. Add the cecina and cook for a few minutes.  Add 1/3 cup thinly sliced red onion, 1 jalapeño or serrano sliced and 1 roma tomato that has been sliced into strips. Season with a little salt and pepper and cook for just another few minutes. Add a little lime juice. Serve with warm tortillas. Garnish with cilantro and your favorite salsa. Yields 4 tacos. 
Tips~I place the metal rack directly on the rack in the oven without the baking sheet. This way there is more air and heat circulating around the beef while it cooks and dries out.
Tips~ If I were to change only one thing from the recipe is when I grilled it.  The milanesa was very thin and I don’t think I added enough oil, so the  beef stuck to the grates. Mostly the really thin sections, but the thicker slices were better.  Next time, I may try a slightly thicker slice of beef and make sure I add enough oil, both to the grates and the beef before grilling.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Like Loading...

Filed Under: Beef~Res, Dried Chiles, Grilling, Marinades Tagged With: Beef Recipes, Cecina, Dried Beef, Dried Chiles, Grilling, Marinades

Previous Post: « Noodles~A Super Bowl of Food!
Next Post: Empanadas de Picadillo en Salsa de Chile Ancho~ Beef Hand Pies »

Reader Interactions

Comments

  1. Aida Brown

    June 14, 2017 at 7:51 pm

    I really am crazy with all of this food (yummy) is there a marinate similar to what you use that I can purchase, sometimes the peppers are hard to find, thanks!!

    Reply
    • Sonia

      June 14, 2017 at 9:52 pm

      Hi Aida! Here is a recipe for a quick adobo using chile powder: 2/3 cup water, 4 cloves garlic, 1/4 cup chile ancho powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon pepper, 1/4 teaspoon cinnamon, 1/8 teaspoon ground clove, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon salt. Add the water and garlic to a saucepan. Bring to a boil and remove from heat. Add the water, garlic and remaining ingredients to the blender. Blend on high until smooth. Let sit for 20 minutes, then taste for salt. You may want to double the recipe for the cecina recipe. Adobo works great for any meat and shrimp too! Let me know how it works. If you like a little more spice, add 1 teaspoon of red pepper flakes to a double batch.

      Reply
  2. Serge

    July 31, 2019 at 6:35 am

    You can order the Chiles on Amazon

    Reply
    • Sonia

      July 31, 2019 at 12:32 pm

      Which chiles are those?

      Reply

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Beef/Res

Copycat Chico’s Tacos!!

copycat chico's tacos

Steak a La Chicana

close up of steak plated

Beef Puffy Tacos!

Beef Puffy Tacos

Mini Tacos!

Taco up close!

You might also like…

Quick Cuban Style Black Beans~ Tasting Latin American

Carnitas Under Pressure

Carnitas Under Pressure

Lime Pepper Chargrilled Wings!

Copyright © 2025 LA PIÑA EN LA COCINA

MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
795 shares
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required