질문하기
Thinly sliced beef or pork cured with chile and dried, then grilled for intense smoky flavor. This high protein, carnivore-friendly specialty from Oaxaca makes a bold family dinner.
Lay the beef flank steak on a clean cutting board and, using a sharp knife, slice it as thinly as possible (about 1/8 inch thick) against the grain.
In a bowl, combine ancho chile powder, guajillo chile powder, kosher salt, black pepper, smoked paprika, and garlic powder. Mix thoroughly.
Rub each steak slice generously with the spice mixture, ensuring both sides are well coated. Let sit uncovered in the refrigerator for at least 2 hours or up to overnight.
Preheat your grill or cast-iron skillet over medium-high heat until very hot. If using a skillet, preheat for 5 minutes to ensure a strong sear.
Working in batches, grill or sear the cured beef slices for 1 to 2 minutes per side, just until charred and cooked through but still tender. Avoid overcooking to prevent dryness.
Transfer Cecina Enchilada to a plate, cover loosely with foil, and let rest for 2–3 minutes before serving.
