Tacos de Cecina

Ingredients

• 300 g Cecina (dry‑cured beef) (thinly sliced strips)
• 1 piece Onion (medium, finely diced)
• 8 pieces Corn Tortillas (6‑inch, preferably fresh)
• 2 Tbsp Olive Oil (for sautéing)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 4 Tbsp Sour Cream (optional topping)

Instructions

1. Prep the ingredients

   Dice the onion finely and set aside. Slice the cecina into bite‑size strips if not already pre‑sliced.

   Time: PT5M

2. Sauté the cecina

   Heat 1 Tbsp olive oil in a skillet over medium heat. Add the cecina strips and cook, stirring occasionally, until they start to brown and release a little fat, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Add the onion

   Add the remaining 1 Tbsp olive oil and the diced onion to the skillet. Sauté with the cecina until the onion becomes translucent and just begins to caramelize, about 5 minutes. Season with salt and pepper.

   Time: PT5M

   Temperature: Medium heat

4. Warm the tortillas

   Push the meat‑onion mixture to one side of the pan. Quickly warm each corn tortilla in the same skillet for about 15 seconds per side, or until pliable. Keep them covered with a clean kitchen towel to stay warm.

   Time: PT2M

   Temperature: Medium heat

5. Assemble the taquitos

   Place a spoonful of the cecina‑onion mixture onto the center of each tortilla, add a small dollop of sour cream, then fold or roll the tortilla into a tight taquito.

   Time: PT3M

6. Serve

   Arrange the taquitos on a serving platter, garnish with extra onion or cilantro if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

22 g

Fat

12 g

Fiber

3 g