Cecina de Yecapixtla (Chilli-Cured Pork)
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
£8.50
Total cost
£1.42
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
30g
Protein
8g
Carbohydrates
22g
Fat
1g
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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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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