Cecina en salsa roja de jitomate facil y deliciosa
Cecina en salsa roja de jitomate 🍅 👍😋 facil y deliciosa is a easy Mexican recipe that serves 4. 1200 calories per serving. Recipe by Mary Chuy recetas y más on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $26.32 total, $6.58 per serving
Ingredients
- 3 Tomatoes (medium‑ripe, roasted with skin)
- 2 Green Chiles (mild or medium, roasted)
- 1 Onion (half for sauce, half for frying with cecina, roughly chopped)
- 2 cloves Garlic (peeled, roasted)
- 1 lb Cecina (salt‑cured beef, cut into small pieces)
- 2 tablespoons Cilantro (fresh leaves, roughly chopped)
- 2 tablespoons Vegetable Oil (for frying cecina)
- to taste Salt (for seasoning the sauce and cecina)
Instructions
Roast vegetables
Heat the comal over medium‑high heat. Place the 3 tomatoes, 2 green chiles, the half onion for the sauce, and the 2 garlic cloves on the surface. Roast, turning occasionally, until the skins are charred and the vegetables are softened, about 8 minutes.
Time: PT8M
Fry cecina and onion
Add 2 Tbsp vegetable oil to a clean skillet and heat until shimmering. Add the 1 lb cecina, cut into bite‑size pieces, and the remaining half onion (cut into small dice). Fry, stirring occasionally, until the cecina is nicely browned and the onion is translucent, about 7 minutes.
Time: PT7M
Grind the roasted vegetables
Transfer the roasted tomatoes, chiles, onion, and garlic to the molcajete. Add a pinch of salt and grind until you obtain a coarse puree, adding the tomatoes one at a time to keep the skin intact for flavor.
Time: PT5M
Add cilantro and water
Stir the chopped cilantro leaves into the ground mixture. Then, fill the molcajete with about ½ cup water (enough to loosen the sauce) and mix well.
Time: PT2M
Combine sauce with cecina
Pour the salsa into the skillet with the browned cecina. Stir to coat the meat evenly. Bring the mixture to a gentle boil, then reduce to a simmer for 3 minutes to let the flavors meld.
Time: PT3M
Finish and serve
Turn off the heat. Transfer the salsa de cecina to a serving bowl. Serve warm with fresh tortillas and a side of cooked beans.
Time: PT2M
Nutrition Facts
- Calories
- 1200
- Protein
- 70 g
- Carbohydrates
- 45 g
- Fat
- 80 g
- Fiber
- 8 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Ingredient Substitutions
- Instead of Tomatoes: Roma tomatoes, canned diced tomatoes (drained)
- Instead of Green Chiles: Poblano peppers, Anaheim peppers
- Instead of Onion: white onion, yellow onion
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Cecina: thinly sliced beef jerky, thinly sliced pork cecina
- Instead of Cilantro: parsley (for color only)
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Salt: sea salt, kosher salt
Equipment Needed
- Comal or Cast‑Iron Skillet
- Knife
- Cutting Board
- Molcajete or Blender
- Saucepan
- Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Roasting the tomatoes, chiles, onion, and garlic until charred.
- Frying the cecina until golden brown without burning.
- Grinding the roasted vegetables with skin for authentic smoky flavor.
Chef Tips from the Video
- Use a dry molcajete; any moisture will cause the sauce to become grainy.
- For extra depth, add a splash of Mexican crema at the end of cooking.
- Serve with warm corn tortillas and refried beans for a complete snack.
Troubleshooting
Salsa is too thick.
Add a little more water, 1‑2 Tbsp at a time, until the desired consistency is reached.
Cecina becomes tough or chewy.
Fry over medium heat and avoid over‑cooking; remove from heat as soon as it is golden and slightly crisp.
Sauce lacks smoky flavor.
Make sure the vegetables are well‑charred before grinding; you can also add a few drops of liquid smoke.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast and grind the vegetables a day ahead; store the salsa in the fridge and add to freshly fried cecina when ready to serve.
- Cecina can be pre‑cut and kept refrigerated for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Salsa de Cecina in Mexican cuisine?
Salsa de cecina originates from the central Mexican states where cecina (salt‑cured beef) has been a traditional protein for centuries. The sauce combines the smoky flavor of roasted vegetables with the salty richness of cecina, reflecting the rustic, farm‑to‑table cooking style of rural Mexico.
What are the traditional regional variations of Salsa de Cecina in Mexico?
In the state of Hidalgo, the salsa often includes dried chilies like guajillo, while in Michoacán cooks may add a touch of epazote for herbal notes. Some regions also blend in roasted tomatillos for a tangier profile.
How is Salsa de Cecina traditionally served in Mexican households?
It is typically served warm alongside fresh corn tortillas, refried beans, and sometimes a side of rice. Families often enjoy it as a snack or as a topping for tacos and quesadillas during gatherings.
During which celebrations or occasions is Salsa de Cecina commonly prepared in Mexican culture?
Salsa de cecina is popular during weekend family meals, fiestas patronales, and especially during the cooler months when hearty, meat‑rich dishes are favored. It also appears on street‑food menus during regional fairs.
What other Mexican dishes pair well with Salsa de Cecina?
The sauce pairs beautifully with corn‑based dishes such as elote (grilled corn), chilaquiles, and simple tacos de carne asada. It also complements bean soups and can be used as a topping for baked potatoes in a Mexican‑style twist.
What makes Salsa de Cecina special or unique in Mexican cuisine?
The combination of smoky, charred vegetables with the salty, slightly chewy texture of cecina creates a balance of flavors rarely found in other Mexican salsas, which are usually tomato‑only or fruit‑based. This makes it a distinctive, protein‑rich accompaniment.
What are the most common mistakes to avoid when making Salsa de Cecina?
Common errors include over‑roasting the vegetables until they become bitter, frying the cecina too long which makes it tough, and adding too much water, which dilutes the smoky flavor. Follow the critical steps to keep the sauce balanced.
Why does this Salsa de Cecina recipe use roasted tomato skins instead of peeling them?
The skins add a deep, smoky undertone and help thicken the salsa naturally. Removing the skins would result in a milder flavor and a thinner texture, losing the authentic rustic character of the dish.
Can I make Salsa de Cecina ahead of time and how should I store it?
Yes, you can prepare the roasted vegetable puree a day in advance and keep it refrigerated in an airtight container. Cook the cecina fresh, then combine with the stored sauce when ready to serve. Reheat gently on low heat.
What does the YouTube channel Mary Chuy recetas y más specialize in?
The YouTube channel Mary Chuy recetas y más specializes in home‑style Mexican cooking, focusing on simple, traditional recipes that use everyday ingredients and clear step‑by‑step demonstrations.
How does the YouTube channel Mary Chuy recetas y más approach Mexican cooking differently from other Mexican cooking channels?
Mary Chuy emphasizes quick, budget‑friendly meals and often incorporates regional tips passed down through family tradition, whereas many other channels focus on gourmet or restaurant‑style presentations. Her style is approachable for busy home cooks.
Last updated: August 24, 2026
