Tlemole De Cecina
"Tlemole Of Cecina"
From the treasured pages of La Cosina en el Bolsillo No. 1
Written by Antonio Vanegas Arroyo
Tlemole De Cecina
"Se corta la cecina en pedazos de un tamaño regular, y lavada muy bien se pone a cocer en agua. Se vuelve a lavar y se echa en el traste en que se ha de guisar, con chile ancho y pasilla tostado, molido y bien frito en manteca, agua y sal, o el agua en que se coció la cecina, si no está muy salada; tomates cocidos y molidos y una rama de hepazote."
English Translation
"The cecina is cut into pieces of regular size, and after being washed very well, it is set to cook in water. It is washed again and placed in the dish in which it will be cooked, with ancho and pasilla chiles, toasted, ground, and well fried in lard, water and salt, or the water in which the cecina was cooked if it is not too salty; cooked and ground tomatoes, and a sprig of epazote."
Note on the Original Text
The recipe is written in a succinct, narrative style without precise measurements, as was typical for Mexican home recipes of the early 1900s. Quantities and times are left to the intuition of the cook, whose familiarity with the ingredients and equipment was assumed. Ingredient names reflect period spelling variations—'hepazote' is an antique form of 'epazote.' Chiles are called for by their traditional local names, and instructions rely on commonplace knowledge of processes like chile toasting and frying in lard, which would have been weekday kitchen tasks for most readers.
Title
La Cosina en el Bolsillo No. 1 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1913
Publisher
Unknown
Background
A delightful entry from the famed 'Cocina en el bolsillo' series, this charming 1913 volume artfully tucks a world of recipes into your pocket—ready to inspire delicious adventures at every turn!
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'La Cosina en el Bolsillo No. 1,' published in 1913 by Antonio Vanegas Arroyo, a pioneering figure in popular Mexican publishing. The booklet was part of a handy and affordable series intended for everyday Mexican households, bringing traditional recipes into easy reach. Cecina, a salt-cured beef, was a staple in Mexico for its portability and long shelf life—important in an era before refrigeration. This dish, tlemole de cecina, showcases how local ingredients and indigenous techniques (like the use of chiles and epazote) blend seamlessly with Spanish influences such as meat preservation.
Cooks in the early 20th century would have used a large earthenware or enameled pot for boiling the cecina, and a heavy clay comal (griddle) or iron skillet for toasting the chiles. Stone metates or hand grinders would have been employed to pulverize the toasted chiles and tomatoes. A wooden spoon and a simple knife completed the essential toolkit. Cooking was performed on a wood or coal stove, with temperatures gauged by experience rather than dials.
Prep Time
20 mins
Cook Time
45 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb (18 oz) cecina (salted, air-dried beef; substitute: bresaola or thinly sliced salted beef)
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 2 tbsp lard (or vegetable oil as substitute)
- 1 2/3 cups water (or reserved meat broth)
- 4 medium tomatoes (about 18 oz)
- 1 branch fresh epazote (substitute: cilantro or oregano, if unavailable)
- Salt to taste
Instructions
- Cut about 1 lb (18 oz) of cecina (or salt-cured beef) into even, manageable pieces.
- Rinse thoroughly in cold water, then place the pieces in a pot and cover with water—bring to a gentle boil for about 20 minutes to desalinate and soften.
- Remove the meat, discard the water, and rinse again.
- Meanwhile, toast 4 dried ancho chiles and 4 dried pasilla chiles in a dry skillet until fragrant but not burned.
- Remove stems and seeds, then grind the chiles in a blender or spice grinder.
- Heat 2 tablespoons of lard or neutral oil in a large saucepan and fry the chile powder until aromatic.
- Add 1 2/3 cups of water (or the reserved cecina cooking liquid, if not overly salty), a pinch of salt, and 4 medium tomatoes that have been boiled and then blended into a smooth puree.
- Toss in a branch of fresh epazote.
- Add the rinsed cecina pieces and simmer gently for 15-20 minutes.
- Taste and adjust salt as needed.
- Serve hot.
Estimated Calories
320 per serving
Cooking Estimates
You will spend some time getting the ingredients ready, like soaking and rinsing the meat and prepping the chiles and tomatoes. Cooking takes a bit longer because you need to boil the meat and then simmer everything together for the flavors to blend. Each serving gives you a hearty meal with a moderate amount of calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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