MeatMediumFree

Cecina de Yecapixtla (Chilli-Cured Pork)

Name: Cecina de Yecapixtla (Chilli-Cured Pork)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 2 Avocado; 4 cloves Garlic; 8 Guajillo Chilli; 100 ml Sour Cream; 1 tsp Mexican Oregano; 1000 g Pork; 1 tsp Black Pepper; 150 g Fresh Cheese (Queso Fresco); 1 tbsp Salt

4.0(1 rating)

75 min (60 prep + 15 cook) Medium 6 servings Morelos

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Guajillo chilli-marinated pork sliced thin and air-dried, from Yecapixtla, Morelos.

About this recipe

Cecina de Yecapixtla is pork marinated with guajillo chilli and spices, sliced paper-thin and air-dried in the sun. It is the most emblematic dish of Morelos.

History & Origin

Cecina de Yecapixtla is perhaps the most famous cured meat product in all of Mexico. Unlike the beef cecina produced in other regions, Yecapixtla cecina is made exclusively with pork. The process begins by selecting the finest pork legs, sliced into extremely thin sheets using a spiral cutting technique. These sheets are rubbed with a paste of guajillo chilli, garlic, salt, pepper and spices, then air-dried outdoors. The tradition dates to the 16th century when Augustinian friars introduced European curing techniques that merged with indigenous methods. Today Yecapixtla market boasts dozens of specialist stalls. It is served grilled with guacamole, cream, fresh cheese, beans and tortillas.

Estimated cost

£19.65

Total cost

£3.28

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

30g

Protein

Carbohydrates

22g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Hidrata 8 chiles guajillo en agua caliente 15 minutos. Licua con 4 dientes de ajo, 1 cucharadita de pimienta negra, 1 de orégano, sal y un poco del agua de remojo.
2
Corta 1 kg de pierna de cerdo en láminas lo más delgadas posible (3 mm). Abre cada lámina como un libro.
💡 Congela la carne 30 minutos para facilitar el corte fino.
3
Unta cada lámina generosamente con la pasta de chile guajillo por ambos lados.
4
Cuelga las láminas en un tendedero o colócalas sobre una rejilla en un lugar ventilado durante 4-6 horas (o refrigera destapadas 12 horas).
💡 En España, usa el horno a 60°C con la puerta entreabierta durante 2 horas.
5
Calienta un comal o parrilla a fuego alto. Asa cada lámina 2-3 minutos por lado.
6
Sirve inmediatamente con guacamole, crema agria, queso fresco desmoronado, frijoles de olla y tortillas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.