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Enchiladas Huastecas (Huasteca-Style Enchiladas with Cecina)

Name: Enchiladas Huastecas (Huasteca-Style Enchiladas with Cecina)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 12 Maize tortilla; 5 Ancho chile; 300 g Beef cecina (dried salted beef); 150 g Fresh cheese; 100 ml Sour cream; 2 cloves Garlic; 3 tbsp Vegetable oil; 1 Red onion

45 min (25 prep + 20 cook) Medium 4 servings Huasteca

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Ancho chile enchiladas with dried salted beef and cheese.

About this recipe

Enchiladas drenched in ancho chile sauce with cecina, fresh cheese and cream.

History & Origin

Enchiladas huastecas are a signature dish of the Huasteca region, spanning parts of San Luis Potosí, Veracruz, Hidalgo, Tamaulipas, Puebla and Querétaro. This region has a unique culinary tradition fusing indigenous Teenek and Nahua elements with Spanish cuisine. Huasteca enchiladas are distinguished by their ancho chile sauce, giving them a deep dark-red colour and a mildly sweet, smoky flavour. They are filled with fresh cheese or chicken and accompanied by enchilada cecina, a dried salted beef seasoned with chile and sun-dried. The Huasteca cecina differs from that of Yecapixtla: it is thinner and more heavily seasoned. The enchiladas are served with generous cream, crumbled fresh cheese and pickled red onion. In the markets of Ciudad Valles, Xilitla and Tamazunchale, they are sold from the morning with pot coffee.

Estimated cost

$6.50

Total cost

$1.63

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

450

Calories

25g

Protein

40g

Carbohydrates

22g

Fat

Fiber

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the ancho chiles in hot water for 15 minutes. Deseed and blend with garlic and salt.
💡 Ancho chiles give a sweet and smoky flavour.
2
Strain the sauce and fry in a little oil until it darkens and thickens.
3
Broil the cecina on a comal or skillet until browned. Cut into strips.
💡 The cecina should be crisp outside.
4
Dip the tortillas in the hot ancho chile sauce. Fill with fresh cheese.
5
Roll the enchiladas and arrange on a plate. Drench with more sauce.
6
Serve with cecina on top, cream, crumbled cheese and pickled red onion.
💡 The red onion is pickled with lime and salt.