Aporreado (Battered Dried Beef with Egg)
Pounded and shredded dried beef with egg and tomato salsa from Morelos.
About this recipe
Aporreado is a traditional Morelos dish where dried beef is pounded and shredded, then mixed with scrambled egg and a tomato and green chilli salsa.
History & Origin
Aporreado is one of the most representative dishes of the state of Morelos. Its name comes from the preparation process: dried beef or cecina is "aporreada" (battered), struck repeatedly with a stone or mallet to tenderise and shred it. This technique is centuries old and linked to the sugar haciendas of Morelos, where field workers needed food that kept without refrigeration. The dried beef was produced abundantly in the Yecapixtla, Cuautla and Puente de Ixtla region. It is prepared by browning the shredded cecina and mixing it with beaten egg, then bathing it in a tomato salsa with serrano chilli. The result is a hearty stew served with warm tortillas and avocado.
Estimated cost
£6.40
Total cost
£1.60
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
28g
Protein
12g
Carbohydrates
20g
Fat
2g
Fibre
750mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Asa 400 g de cecina de res en un comal caliente hasta que esté dorada. Déjala enfriar y deshébrala golpeándola con un mazo o piedra.
💡 Si no tienes cecina, puedes usar carne seca de res.
- 2
Asa 4 jitomates, 2 chiles serranos y 1/4 de cebolla. Licua con un poco de agua y sal.
- 3
En una sartén con un poco de aceite, fríe la salsa 5 minutos hasta que oscurezca. Reserva.
- 4
En la misma sartén con aceite, saltea la cecina deshebrada 3 minutos.
- 5
Bate 4 huevos y viértelos sobre la cecina. Revuelve hasta que cuajen.
- 6
Vierte la salsa sobre la mezcla de cecina con huevo. Cocina 3 minutos más. Sirve con tortillas calientes y aguacate.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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