Cecina Enchilada

Step by stepInstructions

1. Toast the chiles on a comal until fragrant, then soak them in hot water for 20 minutes.
2. Blend the drained chiles with the garlic, cumin, oregano, vinegar, salt and 1/4 cup water into a thick adobo, then strain.
3. Coat the meat slices generously with the adobo, stacking them in a dish, and marinate for at least 2 hours, or overnight in the refrigerator.
4. Grill or griddle the slices over high heat for 1 to 2 minutes per side, until lightly charred and just cooked through.
5. Slice against the grain and serve with warm tortillas, lime wedges, salsa and avocado.