Traditional Cecina with Longaniza and Grilled Cheese
A feast of flavors from Central Mexico: thin sheets of cured beef cecina accompanied by fried longaniza and artisanal grilled cheese.
25 min
Easy
Mexicana
2 servings
The story behind
This dish is the soul of the markets in Morelos. I remember the sound of the meat sizzling on the comal and the smoky aroma that instantly opens your appetite. Preparing this dish at home is like bringing a little piece of Yecapixtla into the kitchen, reminding me of those weekend trips where the flavor of woodsmoke and the freshness of the meat were the stars of every family meal.
Instructions
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11. Preparing: In a large skillet with a bit of oil or lard, fry the longaniza pieces over medium heat until well-cooked and golden. Remove and set aside.
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22. The cheese: In the same fat released by the longaniza (or on a clean griddle), place the cheese slices. Cook for a couple of minutes on each side until golden-brown and starting to soften.
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33. The cecina: Cecina cooks very quickly. Place the meat sheets on the hot comal or skillet for just 1-2 minutes per side. Avoid overcooking so it doesn't get tough or too salty.
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44. Serving: Serve immediately on a large plate, arranging the meat in the center, the grilled cheese on one side, and the longaniza on the other.
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55. Side dishes: Enjoy with freshly made tortillas, limes, and optionally a raw green salsa or avocado.
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