Cecina (Mexican Salted Dried Beef)Cecina (Mexican Salted Dried Beef)

In Mexico, cecina is thinly sliced meat that has been salted and hung to dry in the sun. Before the advent of refrigeration, this was an important and necessary means of preserving food. This curing process continues today, but it is done instead to achieve the resulting flavor and texture. Cecina, prosciutto, bresaola, and beef jerky are all examples of the magic that salt, air, and time can perform on meat.

Cecina is usually made from a less fatty cut of beef such as rump, brisket, or flank that is cut with, not against, the grain. Yecapixtla, in the state of Morelos, is famous for its expert “cecineros,” who can slice large cuts of beef into paper thin pieces of meat several yards long, which are easier to handle when placing outdoors to dry.

How to Make Cecina

Yields 1.5 pounds (680 grams)

Ingredients:

  1 piece of beef rump, brisket, or flank, trimmed of fat and cut into a rectangle about 12 inches (30 cm) long (running with the grain), 4–5 inches (10–13 cm) wide, and 2–3 inches (5–8 cm) thick

  Kosher salt

  Lime juice

  Black pepper (optional)

Directions:

  Starting at a narrow end and slicing with the grain, cut a ¼-inch (6 mm) piece down the length of the meat, stopping about ¼ inch (6 mm) from the end. Rotate the meat 180 degrees and repeat, again stopping just before reaching the end.

  Continue rotating and cutting to produce even slices that are hinged together like a folding door.

  If desired, gently unfold and pound the meat to make it even thinner.

  Generously sprinkle both sides of the unfolded meat with salt.

  Refold the meat, place on a rack set over a plate, and refrigerate for 8–12 hours.

  Hang unfolded meat over a wooden dowel and place in the sun approximately 2–4 hours, or until the meat is dry but not stiff.

  Sprinkle with lime juice and (optional) black pepper and move to a shady spot. Allow the meat to hang 2–3 more days, until completely dry. (Drape cheesecloth over it to discourage insects, and bring indoors at night to avoid dampness.)

  To cook cecina, it should be lightly oiled and placed on a grill or under a broiler for just a couple of minutes on each side. Overcooking will make it tough.

Notes: Partially frozen meat and a very sharp granton carving knife are the perfect tools for the job.

Cecina should not be confused with Cecina Enchilada, which is a thinly pounded pork cutlet that is marinated in a paste of chiles and spices and then cooked.