Entree: Mexico – Mexico State, Central Mexico – Tacos de Cecina

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef cecina, thinly sliced (if pre-sliced, approx. 2 lb (907 g) usable)
- 12 small (4-5 inch (10.2 to 12.7 cm)) corn tortillas
- 1 lb (450 g) fresh nopales, cleaned and cut into 1/2-inch (1 cm) strips
- 8 oz (225 g) queso fresco, crumbled
- 1 medium white onion, finely chopped (about 6 oz (170 g))
- 1 cup (25 g) fresh cilantro leaves, chopped
- 3 tbsp (45 ml) vegetable oil or lard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 3 limes, halved
- 3 medium tomatillos, husked and rinsed (for salsa verde)
- 1-2 jalapeno peppers, stemmed (adjust to taste)
- 1 small clove garlic
- 1/4 tsp (1 g) kosher salt (for salsa)
- 2 tbsp (30 ml) water (for salsa, if needed)
- Optional: 1 ripe avocado, sliced

Show original ingredient measurements

- 2 lb (900 g) beef cecina, thinly sliced (if pre-sliced, approx. 2 lb usable)
- 12 small (4-5 inch) corn tortillas
- 1 lb (450 g) fresh nopales, cleaned and cut into 1/2-inch (1 cm) strips
- 8 oz (225 g) queso fresco, crumbled
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 1 cup (25 g) fresh cilantro leaves, chopped
- 3 tbsp (45 ml) vegetable oil or lard
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 3 limes, halved
- 3 medium tomatillos, husked and rinsed (for salsa verde)
- 1-2 jalapeno peppers, stemmed (adjust to taste)
- 1 small clove garlic
- 1/4 tsp (1 g) kosher salt (for salsa)
- 2 tbsp (30 ml) water (for salsa, if needed)
- Optional: 1 ripe avocado, sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Tacos made with thinly sliced beef cecina, charred or pan-seared until slightly crisp, served on warm corn tortillas with tender nopales (cactus paddles), crumbled fresh cheese, onion, cilantro, salsa, and lime for a complete central Mexican main course.

Regional Notes:
This Mexico State version uses beef cecina (salt-cured, thinly sliced beef) and pairs it with nopales and queso fresco (fresh cheese), a characteristic local combination that gives a vegetal, slightly tart contrast to the savory cured meat. The nopales are prepared simply (grilled or simmered) rather than shredded stews found in other regions.

1. Prepare the nopales: remove any remaining thorns, rinse, and cut into 1/2-inch (1.27 cm) strips. To reduce slime and add char, either: a) place nopales on a hot grill or cast-iron skillet and char both sides until tender and slightly blistered (8-10 minutes), or b) simmer in a saucepan of salted water for 10-12 minutes until tender, then drain and pat dry.
2. Make quick salsa verde: char the tomatillos and jalapeno on a hot comal or skillet until blistered and soft (6-8 minutes). Place the charred tomatillos, jalapeno (seeded if you prefer milder), garlic, 1/4 tsp (1.25 ml) salt, and 2 tbsp (30 ml) water in a blender; pulse to a coarse salsa. Taste and adjust salt. Set aside.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) oil. Working in batches, sear the cecina slices in a single layer until edges crisp and meat is heated through, about 1-2 minutes per side depending on thickness. Add another 1 tbsp (15 ml) oil between batches if needed. Transfer cooked cecina to a plate and keep warm.
4. In the same skillet, add remaining 1 tbsp (15 ml) oil and toss in the prepared nopales. Sauté for 2-3 minutes to pick up fond and meld flavors; season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Remove from heat.
5. Warm the tortillas: heat a comal or skillet over medium-high heat and warm tortillas 20-30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.
6. Assemble tacos: divide the cecina among tortillas (about 3 slices per taco, or adjust to appetite). Top each with a spoonful of nopales, a sprinkle of chopped onion, chopped cilantro, and crumbled queso fresco. Add a spoonful of salsa verde and a squeeze of lime. Add avocado slices if using.
7. Serve immediately with extra lime wedges and remaining salsa on the side. Leftover cecina can be reheated briefly in a skillet and used for additional tacos the next day.

Short Description:
Tacos made with thinly sliced beef cecina, charred or pan-seared until slightly crisp, served on warm corn tortillas with tender nopales (cactus paddles), crumbled fresh cheese, onion, cilantro, salsa, and lime for a complete central Mexican main course.

Regional Notes:
This Mexico State version uses beef cecina (salt-cured, thinly sliced beef) and pairs it with nopales and queso fresco (fresh cheese), a characteristic local combination that gives a vegetal, slightly tart contrast to the savory cured meat. The nopales are prepared simply (grilled or simmered) rather than shredded stews found in other regions.

1. Prepare the nopales: remove any remaining thorns, rinse, and cut into 1/2-inch strips. To reduce slime and add char, either: a) place nopales on a hot grill or cast-iron skillet and char both sides until tender and slightly blistered (8-10 minutes), or b) simmer in a saucepan of salted water for 10-12 minutes until tender, then drain and pat dry.
2. Make quick salsa verde: char the tomatillos and jalapeno on a hot comal or skillet until blistered and soft (6-8 minutes). Place the charred tomatillos, jalapeno (seeded if you prefer milder), garlic, 1/4 tsp salt, and 2 tbsp water in a blender; pulse to a coarse salsa. Taste and adjust salt. Set aside.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) oil. Working in batches, sear the cecina slices in a single layer until edges crisp and meat is heated through, about 1-2 minutes per side depending on thickness. Add another 1 tbsp oil between batches if needed. Transfer cooked cecina to a plate and keep warm.
4. In the same skillet, add remaining 1 tbsp (15 ml) oil and toss in the prepared nopales. Sauté for 2-3 minutes to pick up fond and meld flavors; season with 1 tsp salt and 1/2 tsp pepper. Remove from heat.
5. Warm the tortillas: heat a comal or skillet over medium-high heat and warm tortillas 20-30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.
6. Assemble tacos: divide the cecina among tortillas (about 3 slices per taco, or adjust to appetite). Top each with a spoonful of nopales, a sprinkle of chopped onion, chopped cilantro, and crumbled queso fresco. Add a spoonful of salsa verde and a squeeze of lime. Add avocado slices if using.
7. Serve immediately with extra lime wedges and remaining salsa on the side. Leftover cecina can be reheated briefly in a skillet and used for additional tacos the next day.