Tacos de Cecina (Cured Pork Tacos)
Tacos filled with grilled chilli-cured pork, cactus paddles and guacamole, Morelos style.
About this recipe
Tacos de cecina are the most popular way to enjoy the famous cured pork of Morelos: maize tortillas filled with grilled chilli-marinated pork, guacamole, cactus paddles and green salsa.
History & Origin
Tacos de cecina represent the most street-food expression of the cecinera tradition of Morelos. In the markets of Cuernavaca, Cuautla, Jojutla and Tepoztlan, cecina taco stands are ubiquitous. The preparation is simple but requires good ingredients: the pork cecina is grilled on a griddle until juicy inside and slightly crisp outside, cut into strips and placed on freshly made maize tortillas. Classic accompaniments include grilled cactus paddles, freshly made guacamole, grilled onion, green salsa and cream.
Estimated cost
£6.80
Total cost
£1.70
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
340
Calories
24g
Protein
28g
Carbohydrates
16g
Fat
3g
Fibre
700mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Asa 500 g de cecina de cerdo adobada en un comal caliente 3-4 minutos por lado. Corta en tiras.
💡 Si no tienes cecina, marina láminas finas de cerdo en pasta de guajillo 2 horas.
- 2
Asa 2 nopales limpios en el comal con sal y aceite hasta que cambien de color. Corta en tiras.
- 3
Prepara guacamole: machaca 2 aguacates con cebolla picada, cilantro, chile serrano, limón y sal.
- 4
Calienta 12 tortillas de maíz en el comal.
- 5
Arma los tacos: tortilla, cecina, nopales, guacamole, cebolla asada y salsa verde al gusto.
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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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