Campechano Tacos
Campechano Tacos
This might be the most ultimate taco ever. Carne asada, chorizo or longaniza sausage, and chicharron are the meats that make up tacos campechano. Yes. 3 meats in this taco. The tacos are topped with onions, cilantro, and morita salsa; with lime wedges on the side. This taco is a sign that life is good and not to take it for granted.There are a couple options that you can use for the beef. Top sirloin, flank steak, or skirt steak are all tender enough cuts. Everyone knows what chorizo is, but most don’t know about Mexican-style longaniza; not to be confused with Filipino longanisa. Longaniza’s main flavors are from achiote paste and orange juice, giving it a citrusy flavor. Both sausages contain enough fat once rendered out to cook and flavor the steak. The last minute of cooking, serranos and chicharron are added to the campechano, giving it heat and another textured layer of porkiness.
Ingredients
- 1 lb top sirloin, flank steak, or skirt steak cut into small cubes
- 1 lb chorizo or longaniza sausage
- 2 serrano peppers finely chopped
- 1 cup chicharron crushed
- salt and pepper to taste
Tacos
- corn tortillas
- white onion chopped
- cilantro chopped
- morita salsa
Instructions
- Crumble the sausage into a large sauté pan over medium high heat.
- Brown the sausage for 6 minutes.
- Add in the beef. Continue sautéing for 3 minutes.
- Add in the chopped serranos and crumbled chicharron. Cook for 1 more minute.
- Season with salt and pepper to taste.
Morita Chilies Salsa
Morita peppers are dried jalapeños that have been slightly smoked. They have the spiciness similar to a chipotle pepper. What’s different about this salsa is that the dried peppers and garlic are fried in olive oil then soaked in hot water for 10 minutes to further hydrate them. Then they are purred with the water they were soaked in and the oil they were fried in. This salsa reminds me of the canned chipotle abodo sauce that chipotle peppers are packed in, but less smokey in flavor.
Equipment
- Blender or food processor
Ingredients
- 4 tbsp olive oil
- 12 dried morita peppers
- 6 garlic cloves
- 1 cup hot water
- salt to taste
Instructions
- Heat up olive oil in a sauté pan over medium high heat. Fry the morita peppers and garlic for 2-3 minutes. The peppers will puff up. That’s when you know that they’re done.
- Scoop out the peppers and garlic and let them soak in a cup of hot water for 10 minutes.
- Add the peppers, garlic, soaking water, and the oil they fried in to a blender. Purée until smooth. Season with salt to taste.
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