Así Hago la Cecina De Mi Rancho A Tu Cocina

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

1. 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

2. Season with Salt

   Transfer the beef strips to a bowl and sprinkle 2 teaspoons of kosher salt evenly. Toss to coat.

   Time: PT2M

3. Rest the Beef

   Let the salted beef sit at room temperature for about 15 minutes so the surface dries slightly.

   Time: PT15M

4. Preheat the Comal

   Place the comal over medium‑high heat and allow it to get hot, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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