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
- 1.5 lb pork loin
- 4 whole dried guajillo chiles
- 1 can (14.5 oz) tomatoes (canned crushed)
- 4 whole garlic cloves
- 1 tsp cumin seeds
- ½ whole onion, halved
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Toast cumin seeds in a dry skillet over medium heat for 60 seconds until fragrant.
- 2
Stem and seed the guajillo chiles. Toast in the same skillet for 30 seconds per side.
- 3
Soak toasted chiles in hot water for 10 minutes until soft. Drain.
- 4
Blend softened chiles, canned tomatoes, garlic, toasted cumin, and 1 cup water until smooth.
- 5
Strain sauce through a fine sieve into a bowl, pressing solids gently. Set aside.
- 6
Slice pork loin crosswise into 1/4-inch-thick slices. Pat dry with paper towels.
- 7
Season pork slices on both sides with salt and black pepper.
- 8
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 9
Working in batches, sear pork slices 2 minutes per side until edges are golden. Set aside.
- 10
Pour guajillo sauce into the skillet. Add onion half. Return pork to skillet.
- 11
Simmer uncovered for 12-15 minutes until sauce thickens and pork is tender.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
