This Mexican "Steak" is CRAZY good (Cecina) 🥩🔥

Ingredients

• 200 g Cecina de Res (thin salted dried beef strips) (pre‑sliced, thawed if frozen)
• 4 large Eggs (beaten lightly with a pinch of salt)
• 1 cup Refried Beans (canned or homemade, warmed)
• 2 tablespoons Vegetable Oil (for pan‑frying the beef and eggs)
• to taste Freshly Ground Black Pepper (optional, adds a mild heat)

Instructions

1. Thaw the Cecina

   If the cecina strips are frozen, place them in a sealed bag and thaw in the refrigerator for 4‑5 hours or under cold running water for 5 minutes.

   Time: PT5M

2. Prepare the Eggs

   Crack the eggs into a mixing bowl, add a pinch of salt, and beat lightly until just combined.

   Time: PT2M

3. Heat the Skillet

   Place the skillet over medium‑high heat and add 2 Tbsp vegetable oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

4. Pan‑Fry the Cecina

   Add the cecina strips in a single layer. Fry for 2‑3 minutes, turning once, until the edges are lightly browned and the meat is heated through.

   Time: PT3M

5. Rest the Beef

   Transfer the cooked cecina to a plate and keep warm while you finish the eggs.

   Time: PT1M

6. Scramble the Eggs

   Reduce heat to medium, add a splash more oil if the pan looks dry, then pour in the beaten eggs. Stir gently with a spatula, cooking for 2‑3 minutes until soft curds form.

   Time: PT3M

7. Warm the Beans

   While the eggs finish, place the refried beans in a small saucepan over low‑medium heat, stirring occasionally, until heated through, about 4 minutes.

   Time: PT4M

8. Plate the Breakfast

   Arrange the warm cecina strips, scrambled eggs, and beans on a plate. Serve immediately with optional tortillas or fresh salsa.

   Time: PT2M

Nutrition Facts

Calories

540

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Fiber

5 g