Cecina Oaxaqueña
Crispy-edged pork loin sliced thin and pan-fried until golden, then simmered in a rich tomato-guajillo sauce with cumin and garlic. Serve with warm tortillas to soak up every drop.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Toast cumin seeds in a dry skillet over medium heat for 60 seconds until fragrant.
Step 2
Stem and seed the guajillo chiles. Toast in the same skillet for 30 seconds per side.
Step 3
Soak toasted chiles in hot water for 10 minutes until soft. Drain.
Step 4
Blend softened chiles, canned tomatoes, garlic, toasted cumin, and 1 cup water until smooth.
Step 5
Strain sauce through a fine sieve into a bowl, pressing solids gently. Set aside.
Step 6
Slice pork loin crosswise into 1/4-inch-thick slices. Pat dry with paper towels.
Step 7
Season pork slices on both sides with salt and black pepper.
Step 8
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 9
Working in batches, sear pork slices 2 minutes per side until edges are golden. Set aside.
Step 10
Pour guajillo sauce into the skillet. Add onion half. Return pork to skillet.
Step 11
Simmer uncovered for 12-15 minutes until sauce thickens and pork is tender.
Step 12
Discard onion half. Taste and adjust salt. Serve hot with warm tortillas.
Tools you’ll need
- 12-inch skillet or larger
- blender or food processor
- fine-mesh sieve
- paper towels
- wooden spoon
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