I am not a big fan of beef, but the few times I eat it is in the form of carne asada o cecina tacos. What is cecina? Don Cuevas of My Mexican Kitchen answers this question:
Cecina is thinly sliced, salted and partially dried sheets or strips of beef or pork. The technique for making it requires an extremely sharp knife and considerable skill and patience. A largish piece of boneless beef of beef is turned into a continuous roll of thin slices by deft cutting, back and forth, within the mass of muscle.
I don’t have the patience or the skills to make it, but when I am in the mood for some delicious cecina tacos I get it already prepared at the Mexican market. All I have to do is grill it and serve it with some delicious salsa. And my favorite salsa for cecina is made with nopales. I’ve posted a nopal salsa recipe before, but this time instead of boiling them I grilled them and the result was an amazing salsa that I will be making several times this summer.
- •2 nopales, cleaned
- •1/2 red onion, sliced
- •2 jalapeno peppers, chopped
- •the juice of 2 limes
- •bunch of cilantro, chopped
- •salt to taste
- Grill the nopales at high temperature for about 4 minutes each side or until they are cooked. They will change color from a bright green to a brownish green.
- Carefully cut them in bite size pieces and mix them with the rest of the ingredients.
- Refrigerate for a couple of hours before using.
- Serve over cecina, carne asada or any other kind of taco. Remember that real tacos are made with corn tortillas.