Feb 4, 2009, 1:48 PM
Post #2 of 21
Number one rule of meat: if it smells, don't eat it. Whether it's fresh, dried, or partially dried, the only smell good meat should have is a faint fresh smell. Once it stinks, it's a goner, and the green mold definitely seals the deal. I've had to throw away my share of meat that I forgot in the bottom of the fridge. You know how it goes. Buy it, think of all the nice things you could make with it, forget about it, and discover it a week later in a slimy heap...just a day or two too late! I hope your cecina wasn't too expensive.
Preparing cecina? Fried, grilled, in tacos, served as a starter with queso fresco. There are lots of options. I like the taco idea myself. Things to accompany cecina with: avocado, nopal, green onion, onion, cheese, red salsa, and lime, of course. As you say, it would be great quickly pan-fried and served like chipped beef over biscuits. A little chopped pickled jalapeño gives it a Mexican twist.