Cesina de res
Cesina de res is a easy Mexican recipe that serves 3. 380 calories per serving. Recipe by Ursula Martinez on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $12.15 total, $4.05 per serving
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
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
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
Line with foil
Lay a sheet of aluminum foil over the comal surface to protect it and make cleanup easier.
Time: PT1M
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein, Paleo‑Friendly
Ingredient Substitutions
- Instead of Cecina (dry salted beef): Beef jerky (unsweetened), Thinly sliced dried pork (carnitas style)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Aluminum Foil: Parchment paper, Silicone baking mat
Equipment Needed
- Comal or Cast‑Iron Skillet
- Tongs or Spatula
- Knife
- Cutting Board
- Plate for serving
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Heat the comal until very hot before adding the meat.
- Flip the cecina when bubbles appear; this signals the correct cooking stage.
- Do not over‑cook; stop when the meat is crisp but still tender.
Chef Tips from the Video
- For extra flavor, add a squeeze of fresh lime over the finished cecina.
- Serve with chopped cilantro, diced onion, and a side of warm corn tortillas.
- If you prefer a smoky taste, use a cast‑iron griddle instead of a comal.
Troubleshooting
Meat stays soft and does not crisp.
Make sure the comal is fully pre‑heated on high heat; cook in thin slices and avoid crowding the pan.
Meat burns quickly.
Reduce heat slightly after the first flip and watch the bubbling; remove from heat as soon as desired crispness is reached.
Excess grease splatters.
Use the foil barrier and keep the flame at medium‑high rather than full blast.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice the cecina ahead of time and keep it sealed in the fridge.
- You can pre‑heat the comal and keep it on low heat; add the meat when ready to cook.
Frequently Asked Questions
What is the cultural significance and history of fried cecina in Mexican cuisine?
Cecina is a traditional Mexican dried, salted beef that dates back to pre‑colonial times when preserving meat was essential. Frying it quickly on a comal became a popular street‑food snack, especially in central Mexico, offering a salty, smoky bite that pairs well with tortillas and fresh salsas.
What are the traditional regional variations of cecina in Mexico?
In the state of Michoacán, cecina is often made from pork and lightly smoked, while in the highlands of Puebla it is typically beef that is air‑dried and heavily salted. Some regions add chili powder or garlic to the cure for extra heat.
How is fried cecina traditionally served in Mexican households?
Fried cecina is usually served hot, sprinkled with fresh lime juice, and accompanied by chopped onions, cilantro, and warm corn tortillas. It can also be placed on top of tacos or eaten as a standalone snack with a side of salsa verde.
During which celebrations or occasions is cecina commonly enjoyed in Mexican culture?
Cecina is a staple at family gatherings, festivals, and especially during the Day of the Dead celebrations, where its salty flavor balances the sweeter dishes served. It is also a common breakfast item in rural areas.
What other Mexican dishes pair well with fried cecina?
Fried cecina pairs beautifully with fresh guacamole, pico de gallo, refried beans, and grilled corn (elote). It also complements a simple bean soup (sopa de frijol) or a side of Mexican rice.
What makes fried cecina special or unique in Mexican cuisine?
The combination of a long‑standing preservation method (dry‑salting) with a quick, high‑heat fry creates a texture that is both chewy and crisp, delivering an intense salty flavor that is uniquely Mexican.
What are the most common mistakes to avoid when making fried cecina?
Common errors include using a cold pan, which causes the meat to stick, and over‑cooking, which makes the strips too dry. Also, overcrowding the comal prevents proper bubbling and crisping.
Why does this fried cecina recipe use a high‑heat comal instead of a regular skillet?
A comal distributes heat evenly and reaches very high temperatures quickly, which is essential for creating the characteristic bubbles and crisp exterior without steaming the meat. A regular skillet works, but a comal gives the authentic texture.
Can I make fried cecina ahead of time and how should I store it?
Yes, you can fry the cecina, let it cool, and store it in an airtight container in the refrigerator for up to three days. Reheat quickly in a hot pan or microwave before serving.
What does the YouTube channel Ursula Martinez specialize in?
The YouTube channel Ursula Martinez focuses on simple, fast Latin‑American home cooking, often highlighting traditional ingredients and quick techniques for busy cooks.
How does the YouTube channel Ursula Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Ursula Martinez emphasizes minimal equipment, using everyday kitchen tools like a comal and foil, and prioritizes speed without sacrificing authentic flavor, whereas many other channels showcase more elaborate preparations.
What texture and appearance should I look for when frying cecina?
The meat should develop small bubbles on the surface, turn a deep golden‑brown, and become slightly crisp on the edges while remaining tender inside. Over‑cooked cecina will appear very dark and feel overly dry.
Last updated: August 24, 2026
