Cecina enchilada recipe

If you like spicy food you can run out of this Mexican recipe of cecina enchilada. Although the cecina is originally from the town of Yecapixtla, in Morelos, it prepares in many different ways in the rest of the country, among them, the enchilada cecina. Do not stay with the craving and discover the step by step for cooking cecina enchilada in recipesgratis.net

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Ingredients to make enchilada cecina:
400 grams of beef cecina 30 grams of chile guajillo
20 grams of chili width
50 grams of achiote
40 grams of onion
10 grams of garlic
2 sheets of laurel
1 teaspoon of cumin
1 teaspoon of oregano
½ teaspoon of cinnamon
3 tablespoons of white vinegar
2 teaspoons of olive oil
4 pieces of black pepper
½ teaspoon of salt
ADDITIONAL CHARACTERISTICS: Middle, spicy, fried cost,

Ingredients to make enchilada cecina:

1. To prepare the enchilada cecina, lava, reverse and clear the guajillo and wide peppers.





2. Place the peppers in a saucepan with enough water that covers them. Boil water with peppers for five minutes or until they soften.





3. Pass the peppers to the blender with the help of a kitchen spoon, add the achiote, the onion, the garlic, the laurel, cumin, oregano, cinnamon, vinegar, pepper and salt. Blend well until you get a slightly thick sauce.





4. spread the adoboresultant on both sides of the beef cecina, place in a refractory and retain covered in the refrigerator for at least eight hours so that it is impregnated well of flavor. It is important that the cecina is well covered with sauce because otherwise it could be dried in the refrigerator.





5. After the rest time, take out the refrigerator cecina and fry in a hot pan over medium heat with olive oil. Cook approximately two minutes on each side or until they are well cooked.





6. The enchilada cecina is accompanied by a fresh salad with fruit, salt, lemon and warm corn tortillas. We hope you enjoy this Mexican recipe, and if you have any questions, opinion or think that we could improve it, do not hesitate to write your comments.



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