Mexican cuisine · Meat & Kebab

Cecina Enchilada

Paper-thin sliced beef rubbed with guajillo chile paste and grilled hot for just two minutes.

Ingredients · for 4 servings

• 700 g beef rump, whole piece
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 4 garlic cloves
• 1 tsp oregano
• 1 tsp cumin
• 2 tbsp apple cider vinegar
• 3 tbsp oil
• 2 limes
• 1 red onion
• 12 corn tortillas
• Salt, pepper

Instructions

1. Freeze the beef for 30 min., then slice with a very sharp knife against the grain into thin, wide slices of 3–4 mm.
2. Stem and deseed the chiles, toast for 30 sec. per side in a dry pan and then soak in hot water for 15 min.
3. Blend the chiles with garlic, oregano, cumin, vinegar, 1 tsp salt and 100 ml soaking water into a thick, spreadable paste.
4. Rub the meat slices thinly all over with the paste, layer them flat on top of each other and let marinate chilled for at least 1 hour.
5. Heat a grill pan or the grill very hot, brush the slices with oil and cook for only 45–60 sec. per side, until the edges curl dark – any longer and the thin meat turns tough.
6. Serve immediately with paper-thin red onion rings, lime wedges and warm corn tortillas on a warmed platter.