MeatMedium

Cecina Enchilada (Chilli-Rubbed Dried Pork)

Name: Cecina Enchilada (Chilli-Rubbed Dried Pork)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 600 g Pork loin; 4 Dried guajillo chilli; 2 Dried ancho chilli; 3 cloves Garlic; 30 ml White vinegar; 15 g Salt; 2 Avocado para guacamole; 100 ml Soured cream; 100 g Fresh cheese

45 min (30 prep + 15 cook) Medium 4 servings Morelos

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 23 Mar 2026

Paper-thin pork loin slices rubbed with a chilli paste and sun-dried, from Yecapixtla, Morelos.

About this recipe

Cecina enchilada is an iconic pork preparation from the state of Morelos, especially Yecapixtla. It consists of very thin slices of pork loin coated with a chilli paste that gives them their characteristic deep red colour and spicy flavour. They are partially sun-dried and then grilled over charcoal. Served with guacamole, soured cream, fresh cheese and tortillas.

History & Origin

The cecina enchilada of Yecapixtla is one of the most celebrated cured meat products in Mexico and holds a denomination of origin from the state of Morelos. Its history dates back to the sixteenth century when the Spanish introduced meat preservation techniques to the New World. The inhabitants of Yecapixtla, a town at the foot of the Popocatepetl volcano, perfected the technique of slicing pork into sheets so thin they are almost transparent, coating them with a chilli paste and leaving them to dry in the highland sun. This preservation method kept the meat edible for weeks without refrigeration. The word cecina comes from the Latin siccina, meaning dried meat. The surname enchilada indicates it is coated with chilli, unlike beef cecina which is prepared with salt alone. Today Yecapixtla is a gastronomic destination where dozens of cecina makers display their red meat sheets on outdoor drying racks, a unique visual spectacle. At weekends thousands of visitors arrive from Mexico City to enjoy this delicacy. The cecina is quickly grilled over charcoal and is invariably accompanied by guacamole, soured cream, fresh cheese and handmade tortillas.

Estimated cost

£10.50

Total cost

£2.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

12g

Carbohydrates

22g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pork loin in laminas very finas of 3-4 mm of thickness. Use a knife well afilado and cut in contra of the fibre of the meat.
💡 Freeze the meat 30 minutes before of cortar for facilitar laminas finas.
2
Deseed and soak the guajillo chillies and ancho in hot water 15 minutes. Blend them with garlic, vinegar and salt until formar a pasta thick.
💡 No agregues demasiada water to the licuar; should be como pasta untable.
3
Spread generously each lamina of cerdo with the pasta of chilli on both sides. Asegurate of cubrir all the surface.
💡 Use guantes for evitar mancharte the hands with the chilli.
4
Cuelga the laminas in a lugar ventilado and soleado for 4-6 hours, or dejelas in a rejilla in the refrigerador for 12 hours for a oreado parcial.
💡 El oreado not busca secar the meat for completo, only concentrar flavours.
5
Roast the cecina on carbon or in a plancha very hot for 2-3 minutes for lado. No the cocines demasiado or quedara dry.
💡 La meat should be slightly rosada in the centro.
6
Serve immediately with guacamole, soured cream, crumbled fresh cheese and tortillas of maiz hechas a mano.
💡 En Yecapixtla the acompanan tambien with green sauce and beans.