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.
