Name: Cecina Oaxaqueña
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 bay leaf; 1 teaspoon sugar; 4 whole cloves; ¾ tablespoon dried oregano; ¼ teaspoon cumin seeds; 2 pounds (910 g) thinly sliced pork loin cutlets; ¼ teaspoon ground cinnamon; 2 tablespoons grapeseed oil; 8 cloves garlic, peeled; 20 guajillo chiles (2½ ounces/70 g), stems and seeds removed; 2 whole allspice berries; 1 teaspoon dried thyme; 3 tablespoons sea salt; ½ large white onion (5¼ ounces/150 g), roughly chopped; ¼ cup (120 ml) apple cider vinegar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This is as close as you get to carne asada in Oaxaca. You’ll find cecina on menus on top of enfrijoladas, on your tlayudas, and just served on a plate. The dried chiles not only add an addictive flavor, but a beautiful color as well that lends itself to perfect grill marks.

Ingredients

20 guajillo chiles (2½ ounces/70 g), stems and seeds removed
8

Method

Bring a pot of water to a boil. Remove from the heat, submerge the chiles in the water, and cover. Leave for 15 minutes or until the chiles are very tender. Drain, reserving ½ cup (120 ml) of the soaking l

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cecina Oaxaqueña

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of