Cesina de res

Ingredients

• 1 pound Cecina (dry salted beef) (thinly sliced; if whole piece, cut into 1/8‑inch strips)
• 1 pinch Salt (optional, for extra flavor)
• 1 sheet Aluminum Foil (to line the comal and prevent sticking)

Instructions

1. Prepare the meat

   If the cecina is not already sliced, cut it into thin 1/8‑inch strips on a cutting board. Lightly sprinkle a pinch of salt if you prefer extra flavor.

   Time: PT5M

2. Heat the comal

   Place the comal on the stove and set the burner to high heat. Allow it to become very hot, about 2 minutes.

   Time: PT2M

3. Line with foil

   Lay a sheet of aluminum foil over the comal surface to protect it and make cleanup easier.

   Time: PT1M

4. Fry the first side

   Place the cecina strips on the hot foil in a single layer. Cook for about 2 minutes until you see bubbles forming on the surface.

   Time: PT2M

5. Flip and continue cooking

   Using tongs or a spatula, flip the strips. Cook the other side for another 2 minutes, watching for the same bubbling effect.

   Time: PT2M

6. Achieve desired crispness

   If you like it crispier, continue flipping every 30‑45 seconds until the meat reaches your preferred texture, usually no more than 2 additional minutes.

   Time: PT2M

7. Serve and clean up

   Transfer the fried cecina to a plate lined with paper towels to absorb excess fat. Let it rest a minute, then serve hot. Wash the comal, foil, and utensils.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

0 g

Fat

28 g

Fiber

0 g