This Mexican "Steak" is Crazy good (Cecina)
This Mexican "Steak" is CRAZY good (Cecina) 🥩🔥 is a easy Mexican recipe that serves 2. 540 calories per serving. Recipe by Jake & Emmie on YouTube.
Prep: 12 min | Cook: 10 min | Total: 30 min
Cost: $6.70 total, $3.35 per serving
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
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
Prepare the Eggs
Crack the eggs into a mixing bowl, add a pinch of salt, and beat lightly until just combined.
Time: PT2M
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
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
Rest the Beef
Transfer the cooked cecina to a plate and keep warm while you finish the eggs.
Time: PT1M
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
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
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
Dietary info: High‑protein, Gluten‑free, Dairy‑free
Allergens: Eggs
Ingredient Substitutions
- Instead of Cecina de Res (thin salted dried beef strips): Thinly sliced jerky, Thinly sliced beef biltong
- Instead of Eggs: Egg whites, Tofu scramble
- Instead of Refried Beans: Black beans, Pinto beans
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
- Instead of Freshly Ground Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Spatula or Wooden Spoon
- Mixing Bowl
- Plate or Serving Dish
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Do not over‑cook the cecina strips; they are already cured and become tough if fried too long.
- Remove the eggs from heat while still slightly soft to avoid dry, rubbery curds.
Chef Tips from the Video
- A light drizzle of lime juice over the finished plate brightens the salty beef.
- Serve with warm corn tortillas or a slice of crusty bread for a more filling meal.
- If you like spice, add a pinch of smoked paprika to the oil before frying the beef.
Troubleshooting
The cecina turns rubbery and tough.
Reduce the frying time to 2 minutes and keep the heat medium‑high; remember the meat is already cured.
Scrambled eggs are dry.
Cook on medium heat, stir constantly, and remove from the pan while still slightly runny; the residual heat will finish cooking.
Beans are too thick.
Add a teaspoon of water or broth while heating and stir until the desired consistency is reached.
Storage
Refrigerator: Store cooked cecina, eggs, and beans in airtight containers for up to 3 days.
Freezer: Cecina strips freeze well for up to 1 month; reheat directly from frozen in a skillet.
Room temperature: Do not leave cooked components at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑slice and salt‑cure the beef a day ahead for deeper flavor.
- Beat the eggs and keep them covered in the refrigerator for up to 2 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of Cecina de Res in South Central Mexican cuisine?
Cecina de Res is a traditional cured‑beef specialty from the South Central region of Mexico, originally created as a preservation method before refrigeration. It is commonly enjoyed for breakfast or as a snack, reflecting the region’s love of salty, protein‑rich foods.
What are the traditional regional variations of Cecina de Res in Mexican cuisine?
In some Mexican states the beef is smoked after salting, while in others it is simply air‑dried. The thickness of the strips can vary, and some families add chilies or garlic to the cure for extra flavor.
How is Cecina de Res traditionally served for breakfast in Mexico?
Traditionally it is pan‑fried quickly and served alongside scrambled eggs, refried beans, fresh salsa, and warm corn tortillas. The combination balances salty meat with creamy eggs and hearty beans.
What occasions or celebrations is Cecina de Res associated with in Mexican culture?
Cecina de Res is often prepared for weekend family breakfasts, festive gatherings, and regional fairs where street vendors sell the cured beef as a quick, satisfying snack.
What other Mexican dishes pair well with Cecina de Res?
Cecina pairs beautifully with dishes like chilaquiles, huevos rancheros, or a simple avocado salad. It also works as a topping for tacos or tortas.
What are the authentic traditional ingredients for Cecina de Res versus acceptable substitutes?
Authentic Cecina uses thin cuts of beef seasoned only with salt (and sometimes lime juice) and air‑dried. If unavailable, thinly sliced jerky or biltong can substitute, though the flavor will be slightly different.
What are the most common mistakes to avoid when making Cecina de Res with scrambled eggs and beans?
Common errors include over‑cooking the cured beef, which makes it tough, and over‑cooking the eggs, resulting in a dry texture. Keep frying times short and remove the eggs from heat while still soft.
Why does this Cecina de Res recipe use a quick pan‑fry instead of grilling?
A quick pan‑fry gives the thin strips a crisp edge in just a few minutes, preserving their tenderness. Grilling can dry the meat out because the strips are already cured and thin.
Can I make this Cecina de Res breakfast ahead of time and how should I store it?
Yes, you can fry the beef and scramble the eggs up to 2 hours ahead. Keep each component in separate airtight containers in the refrigerator and reheat gently before serving.
What texture and appearance should I look for when cooking Cecina de Res?
The strips should be lightly browned on the edges, still flexible, and emit a pleasant salty aroma. The scrambled eggs should be soft, slightly glossy, and not fully set.
How do I know when the Cecina de Res is done cooking?
When the strips turn a light golden‑brown and are heated through (about 2‑3 minutes total), they are ready. They should not become crispy or hard.
What does the YouTube channel Jake & Emmie specialize in?
The YouTube channel Jake & Emmie focuses on approachable, family‑friendly recipes that celebrate regional cuisines, especially Latin American comfort foods, with clear step‑by‑step tutorials.
How does the YouTube channel Jake & Emmie’s approach to Mexican cooking differ from other Mexican cooking channels?
Jake & Emmie emphasize quick, everyday meals using readily available ingredients, often adding modern twists while preserving authentic flavors, whereas many other channels focus on elaborate, restaurant‑style preparations.
What other Mexican recipes is the YouTube channel Jake & Emmie known for?
Jake & Emmie are known for recipes such as Chicken Tinga Tacos, Churro Waffles, and Classic Pozole, all presented with friendly narration and practical cooking tips.
Last updated: August 25, 2026
