Enchiladas Huastecas con Cecina (Huasteca Red Enchiladas with Dried Chilli Beef)

History & Origin

Enchiladas huastecas are the pride of the gastronomy of the Huasteca Potosina, the cultural and geographical region comprising the eastern municipalities of San Luis Potosí such as Ciudad Valles, Tamuín, Ébano and Tamazunchale. Huastec cooking is distinguished by the combination of indigenous Teenek (Huastecan) ingredients with colonial mestizo techniques, resulting in a gastronomy of great depth and complexity. The enchiladas huastecas are prepared with maize tortillas dipped in a red chilli sauce (guajillo or colorado) and served with cecina enchilada on top - beef marinated with chilli and sun-dried - the star product of the region. The contrast between the chilli acidity, the smoky and intense flavour of the cecina, the freshness of white cheese and the softness of cream is what makes these enchiladas unique in Mexican cuisine. At the markets and fondas of Ciudad Valles, these enchiladas are served from 7 in the morning as a substantial breakfast, accompanied by refried beans and piquín chilli salsa. Huastecan cecina enchilada is so famous that it is exported throughout Mexico and to migrant communities in the United States.