Cecina

I remember my dad explaining to me as a kid, how sometimes you need to keep your food for long periods of time and people didn't have a refrigerator until very recent times. So people invented several ways to keep food. One of these methods was adding lots of salt to food. Here in Mexico we have a kind of salted meat that is delicious called cecina or Tasajo (mostly in Oaxaca). The most famous cecina in Mexico comes from a tiny town in the state of Morelos called Yecapixtla. So if you ever go to a mexican restaurant and see Cecina from Yecapixtla don't hesitate, that is probably the best cecina you'll get.

Cecina is such a good choice because it's healthy, easy and very fast. With this being said, you should prepare everything, like you would at a grill party. Have everything ready, set your table, have the sliced avocado, salsa verde o roja, refried beans, Arroz Rojo, and any vegetables you like on the table when you start grilling because cecina will be ready in a couple minutes. Some people also grill some nopales, which are the flat stems of a cactus. Very common in Mexico.

Ingredients

4 cecina steaks

6 tortillas

6 green onions cut to 5 to 6 in long and bottoms cut off and two crossed incisions

1 avocado

2 limes

salsa verde or salsa roja

Preparation

Warm the grill 

Dip the green onions in some oil and arrange them on the sides so they can cook a little slower while you cook the cecina

Put some cecina steaks on the grill, turn them as soon as you see them change color

Cook them on the second side for 30 seconds or less, depending on what you like

Warm the tortillas in the grill while you cook the cecina

Accompany with sliced avocado, salsa verde o roja, refried beans, Arroz Rojo, and some vegetable of your choice