Cecina Enchiladea- Oaxacan Thin Grilled Meat

Cecina Enchiladea- Oaxacan Thin Grilled Meat

Cut to the chase, so to speak, and cut these ribbons of chilled boneless pork chops in a food processor with a slicing attachment. These flavor-filled thin pork "ribbons" are great on Tlayudas, in tacos, or by themselves with grilled onions and refried black beans.

5 from 1 vote

Print Pin

Course: Antijitos, Lunch, Main Course

Cuisine: Mexican, Oaxacan

Prep Time: 15

Cook Time: 15

Air drying and soaking dried peppers: 3 20

Total Time: 3 50

Servings:

Author: My Hungry Traveler

Equipment

Wire racks
Baking pan
Blender
Large and small bowl
Large cast iron skillet
Wire mesh strainer

Ingredients

1 lb Boneless pork chops
½ tsp Kosher salt
3 tbsp Lard or vegetable oil

Adobo para Cecina

4 oz Guajillo chiles (about 16), tops and seeds removed
3 cloves Garlic
2 tbsp Cider vinegar
½ tsp Dried thyme
2 Dried avocado leaves, toasted
½ tsp Dried Mexican oregano
1 tsp Ground black pepper
½ tsp Ground cinnamon

Get Recipe Ingredients

Instructions

Make Adobo Marinade

Boil a few cups of water. Wash and griddle-dry the chilies by placing 4-5 washed chilies in a cast-iron skillet heated over medium-high heat. Let them heat, turning occasionally with tongs. Cook 30 seconds on each side until the moisture is gone and their aroma has been released. Transfer them to a deep bowl and repeat. Pour boiling water into bowl and let peppers soak for at least 20 minutes.
Drain peppers and place into a blender along with the rest of the ingredients and ⅓ cup of water to facilitate blending. Process for about 5 minutes to get smooth paste, scraping down the sides every so often. Force the mixture into a bowl through a medium-mesh sieve.

Make Cecina Enchiladas

Trim any fat off boneless pork chops and chill. In a food processor with slicing disk, add a pork chop flat-side down and slice into thin strips. Place meat into a large bowl and slice more chops. Scrape Adobe marinade into meat bowl and cover fully. Lay slices flat on a wire rack over a baking tray. Leave in cool place for about 3 hours to air-dry. Remove the rack and stack meat on tray with plastic wrap between layers. Refrigerate overnight.
To cook, heat lard in a large cast-iron skillet over medium-high heat. When it begins to smoke, lay 3 or 4 cutlets into the pan and sprinkle with a little salt. Cook about 2 minutes per side. Repeat with remaining cutlets. Serve hot with Frijoles Negros Colados.

Nutrition