Así Hago la Cecina De Mi Rancho A Tu Cocina
Así Hago la Cecina De Mi Rancho A Tu Cocina is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by De mi Rancho a Tu Cocina on YouTube.
Prep: 32 min | Cook: 23 min | Total: 1 hr 10 min
Cost: $11.60 total, $2.90 per serving
Ingredients
- 1.5 lb Beef Skirt Steak (Trimmed and cut into ½‑inch strips against the grain)
- 2 tsp Kosher Salt (For seasoning the beef)
- 2 tbsp Olive Oil (Light coating for the comal)
- 1 can Pinto Beans (15‑oz can, drained and rinsed)
- 1 medium Onion (Diced)
- 2 Garlic Cloves (Minced)
- 1 Jalapeño (Seeded and minced (adjust heat to taste))
- 2 medium Tomato (Diced for salsa)
- 0.25 cup Cilantro (Chopped)
- 1 Lime (Juiced)
- 0.5 tsp Ground Cumin (Adds earthy flavor to beans)
- 1 pinch Black Pepper (Freshly ground)
- 0.25 tsp Dried Oregano (Optional, for extra aroma)
Instructions
Slice the Beef
Place the skirt steak on a cutting board and cut it into thin strips about ½‑inch wide, cutting against the grain for tenderness.
Time: PT5M
Season with Salt
Transfer the beef strips to a bowl and sprinkle 2 teaspoons of kosher salt evenly. Toss to coat.
Time: PT2M
Rest the Beef
Let the salted beef sit at room temperature for about 15 minutes so the surface dries slightly.
Time: PT15M
Preheat the Comal
Place the comal over medium‑high heat and allow it to get hot, about 5 minutes.
Time: PT5M
Temperature: 350°F
Grill the Beef Strips
Lightly brush the comal with 1 tablespoon of olive oil. Add the beef strips in a single layer and cook 2‑3 minutes per side until nicely browned but still juicy.
Time: PT6M
Temperature: 350°F
Rest the Cooked Beef
Transfer the grilled strips to a plate and let them rest for 2 minutes before slicing further or mixing with beans.
Time: PT2M
Sauté Aromatics
Add the remaining 1 tablespoon of oil to the same comal. Sauté the diced onion, minced garlic, and minced jalapeño for about 3 minutes until softened and fragrant.
Time: PT3M
Temperature: 350°F
Heat the Beans
Add the drained pinto beans, ground cumin, a pinch of black pepper, and optional oregano. Stir and cook for 5 minutes until the beans are heated through and have absorbed the aromatics.
Time: PT5M
Temperature: 350°F
Prepare Molcajete Salsa
In a molcajete (or small bowl), combine the diced tomato, minced jalapeño, a pinch of salt, chopped cilantro, and lime juice. Grind or stir until a chunky salsa forms.
Time: PT5M
Plate and Serve
Arrange the grilled beef strips on a serving plate, top with the warm beans, and spoon the fresh molcajete salsa over the top. Serve immediately with extra lime wedges if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 8g
Dietary info: Gluten-Free, High-Protein
Ingredient Substitutions
- Instead of Beef Skirt Steak: Flank steak, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Pinto Beans: Black beans, Kidney beans
- Instead of Onion: Shallot
- Instead of Garlic Cloves: Garlic powder (¼ tsp)
- Instead of Jalapeño: Serrano pepper, Fresh habanero (use less)
- Instead of Tomato: Canned diced tomatoes (½ cup, drained)
- Instead of Cilantro: Flat‑leaf parsley
- Instead of Lime: Lemon juice (½ tsp)
- Instead of Ground Cumin: Ground coriander
- Instead of Black Pepper: White pepper
- Instead of Dried Oregano: Mexican oregano
Equipment Needed
- Comal or Cast‑Iron Griddle
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Spatula or Tongs
- Molcajete or Food Processor (optional)
- Measuring Spoons
- Serving Plate
- Spoon
Critical Steps — Do Not Skip
- Slice the beef against the grain
- Preheat the comal to the proper temperature
- Grill the beef strips without overcrowding
- Prepare the molcajete salsa with fresh ingredients
Chef Tips from the Video
- For extra smoky flavor, briefly char the beef strips on a high‑heat grill before finishing on the comal.
- Add a pinch of smoked paprika to the beans for a deeper taste.
- Serve with warm corn tortillas or a side of Mexican rice for a complete meal.
Troubleshooting
Beef strips are tough.
Slice the meat thinly against the grain and avoid over‑cooking; let the meat rest after grilling.
Beans are dry.
Add a splash of water or broth while heating and mash a few beans for extra moisture.
Salsa is too watery.
Drain excess tomato juice before mixing, or let the salsa sit for a few minutes to allow flavors to meld and excess liquid to be absorbed.
Storage
Refrigerator: Store leftover beef, beans, and salsa in airtight containers for up to 3 days.
Freezer: Beef strips freeze well for up to 2 months; thaw before reheating.
Room temperature: Do not leave cooked meat or beans at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and refrigerate the beef strips up to 12 hours before cooking for deeper flavor.
- The molcajete salsa can be made 1 day ahead and stored in the fridge.
- Cooked beans reheat quickly in a microwave or on the comal.
Frequently Asked Questions
What is the cultural significance and history of Salty Grilled Beef Strips with Beans and Molcajete Chili in Mexican cuisine?
Grilled meat served with beans and fresh salsa is a staple of Mexican home cooking, reflecting the tradition of simple, hearty meals that make use of locally available beef, legumes, and chilies. The use of a comal and molcajete ties the dish to centuries‑old cooking tools still common in Mexican households.
What are the traditional regional variations of this beef‑and‑bean dish in Mexico?
In northern Mexico, the beef may be marinated with lime and cumin and served with charro beans, while in central regions the beans are often cooked with epazote and the salsa includes tomatillos. Some coastal versions add a splash of orange juice for a citrusy twist.
How is Salty Grilled Beef Strips with Beans and Molcajete Chili traditionally served in Mexican households?
It is typically plated family‑style on a large platter, accompanied by warm corn tortillas, fresh lime wedges, and sometimes a side of pickled carrots (escabeche). The dish is eaten communally, with each person assembling their own bite of meat, beans, and salsa.
On what occasions or celebrations is this type of grilled beef and bean dish traditionally enjoyed in Mexican culture?
The dish is popular for everyday meals but also appears at informal gatherings such as weekend barbecues (parrilladas), family picnics, and after‑work meet‑ups where quick, satisfying food is appreciated.
What other Mexican dishes pair well with Salty Grilled Beef Strips with Beans and Molcajete Chili?
It pairs beautifully with Mexican rice, fresh guacamole, grilled corn (elote), and a simple green salad dressed with lime and olive oil. A cold cerveza or agua fresca completes the meal.
What makes Salty Grilled Beef Strips with Beans and Molcajete Chili special or unique in Mexican cuisine?
The combination of a quick salt‑dry technique for the beef, the rustic flavor of a comal‑grilled sear, and the bright, hand‑ground molcajete salsa creates a balance of smoky, savory, and fresh flavors that epitomize Mexican comfort food.
What are the most common mistakes to avoid when making Salty Grilled Beef Strips with Beans and Molcajete Chili at home?
Common errors include overcrowding the comal, which steams rather than sears the meat, over‑cooking the beef strips, and under‑seasoning the beans. Also, using a dull knife can tear the meat, leading to uneven cooking.
Why does this recipe use a comal instead of a regular skillet for grilling the beef strips?
A comal provides a flat, evenly heated surface that mimics the traditional Mexican outdoor grill, delivering a quick, high‑heat sear that locks in juices while imparting a subtle toasted flavor that a deeper skillet may not achieve.
Can I make Salty Grilled Beef Strips with Beans and Molcajete Chili ahead of time and how should I store it?
Yes. Grill the beef and heat the beans up to a day in advance, storing each component in separate airtight containers in the refrigerator. Reheat gently on the comal or microwave and assemble with fresh salsa just before serving.
What does the YouTube channel De mi Rancho a Tu Cocina specialize in?
The YouTube channel De mi Rancho a Tu Cocina focuses on authentic Mexican home cooking, sharing rustic recipes that use traditional tools like the comal and molcajete, and emphasizing simple, flavorful dishes that can be prepared with everyday ingredients.
How does the YouTube channel De mi Rancho a Tu Cocina's approach to Mexican cooking differ from other Mexican cooking channels?
De mi Rancho a Tu Cocina highlights farm‑to‑table concepts, often preparing dishes outdoors or using sunlight for drying, and stresses the cultural stories behind each recipe, whereas many other channels focus more on modern shortcuts or fusion twists.
Last updated: August 24, 2026
