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Tacos campechanos
Tacos campechanos: griddled beef, pork longaniza and crisp chicharrón together in one taco
Campechano means a mix, and in the late-night taquerías of Mexico City's Centro Histórico, such as the tiny counters on Calle Bolívar, you order these when you can't decide. The taquero chops griddled steak and crumbly pork longaniza together, then throws in crisp pork crackling that soaks up the juices while keeping a little crunch. Topped with onion, coriander and salsa, they are a classic after-midnight bite. The sausage is pork and must be cooked through. Chef's tip: warm the tortillas in the fat left in the pan; it gives them the same flavour as at the stand.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 9 oz fresh longaniza or Mexican chorizocasings removed
- 14 oz thin beef sirloin or skirt steakcut into 1 cm pieces
- 1 tbsp vegetable oil
- 1 tsp salt
- 2 ⅛ oz crisp pork crackling (chicharrón)broken into small pieces
To serve
- 1 white onionfinely chopped
- ⅔ oz fresh corianderchopped
- ¾ cup red taquería salsa
- 2 limescut into wedges
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Method
0/5 doneStep 1: Put 9 oz fresh longaniza or Mexican chorizo in a large heavy frying pan over a medium heat and fry for 8–10 minutes, breaking it up, until browned, crumbly and no longer pink. Pork sausage must reach 160°F. Push it to one side.
10 minStep 2: Turn the heat to high, add 1 tbsp vegetable oil and then 14 oz thin beef sirloin or skirt steak, season with 1 tsp salt and fry for 3–4 minutes, until browned at the edges. Common mistake: crowding the pan; the beef stews grey instead of searing, so cook it in two batches if needed.
5 minStep 3: Stir the meats together, add 2 ⅛ oz crisp pork crackling (chicharrón) and toss for 1 minute, so it soaks up some juices but keeps a little crunch.
1 minStep 4: Spoon the meat into a warm dish. Wipe 16 small corn tortillas through the fat left in the pan and warm them for 30 seconds a side.
8 minStep 5: Pile the meat onto the tortillas and top with 1 white onion, ⅔ oz fresh coriander and ¾ cup red taquería salsa. Squeeze over 2 limes and eat at once.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 30 g
- Fat
- 33 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tacos campechanos take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small corn tortillas?
- Small flour tortillas (not gluten free).
- What can I use instead of white onion?
- 2 shallots per onion.
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