Cecina Oaxaqueña

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

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

Americas
Mexico
Oaxacan
Main course
Central America
Gluten-free

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