Tacos Campechanos (Steak & Chorizo Street Tacos)

by TacoEveryDay
Prep: 15m
Cook: 20m
beef, pork
Tacos Campechanos (Steak & Chorizo Street Tacos) - Image

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Ingredients
Servings:4
1 1/2lbflank steak
8ozMexican chorizo
1tbspvegetable oil
1tspground cumin
1/2tspgarlic powder
salt and pepper, to taste
12corn tortillas
1cupchicharrones
1white onion
1/2cupfresh cilantro
2lime
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the steak

    Pat the flank steak dry and season both sides all over with the cumin, garlic powder, and a generous pinch of salt and pepper.

  1. 2

    Sear it hot

    Heat the oil in a cast-iron skillet or grill pan over medium-high until it's ripping hot. Sear the steak 3-4 minutes per side for medium. Pull it off, let it rest 5 minutes, then chop into small bite-size pieces.

  2. 3

    Brown the chorizo

    Squeeze the chorizo out of its casing into a skillet over medium heat. Crumble it with a wooden spoon and cook 8-10 minutes until browned and crisp at the edges.

  3. 4

    Mix the meats

    Add the chopped steak to the chorizo and toss just until heated through and the flavors come together, 1-2 minutes. That mix is the whole point — campechano means 'a little of everything.'

  4. 5

    Warm the tortillas

    Warm the corn tortillas on a hot comal or dry skillet until soft and lightly charred in spots. For true street-taco style, double them up.

  5. 6

    Build and eat

    Pile the steak-and-chorizo mix onto the tortillas. Crush the chicharrones over the top for crunch, then finish with diced white onion, chopped cilantro, and a hard squeeze of lime.

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Tacos Campechanos (Steak & Chorizo Street Tacos)

Created by: TacoEveryDay

Prep Time: 15m
Cook Time: 20m
Servings: 4

Ingredients

  • 1 1/2 lb flank steak
  • 8 oz Mexican chorizo
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 12 corn tortillas
  • 1 cup chicharrones
  • 1 white onion
  • 1/2 cup fresh cilantro
  • 2 lime

Instructions

  1. Season the steakPat the flank steak dry and season both sides all over with the cumin, garlic powder, and a generous pinch of salt and pepper.
  2. Sear it hotHeat the oil in a cast-iron skillet or grill pan over medium-high until it's ripping hot. Sear the steak 3-4 minutes per side for medium. Pull it off, let it rest 5 minutes, then chop into small bite-size pieces.
  3. Brown the chorizoSqueeze the chorizo out of its casing into a skillet over medium heat. Crumble it with a wooden spoon and cook 8-10 minutes until browned and crisp at the edges.
  4. Mix the meatsAdd the chopped steak to the chorizo and toss just until heated through and the flavors come together, 1-2 minutes. That mix is the whole point — campechano means 'a little of everything.'
  5. Warm the tortillasWarm the corn tortillas on a hot comal or dry skillet until soft and lightly charred in spots. For true street-taco style, double them up.
  6. Build and eatPile the steak-and-chorizo mix onto the tortillas. Crush the chicharrones over the top for crunch, then finish with diced white onion, chopped cilantro, and a hard squeeze of lime.

Notes & Tips

Campechano is my desert-island taco. It's not one meat, it's a MIX — juicy seared steak, spicy chorizo, and crushed chicharrones on top so every bite has a little crunch. That's the magic. Don't overthink the toppings: onion, cilantro, lime, done. No lettuce, no shredded cheese blanket, no sour cream avalanche. Save the room for the good stuff. If you've got a chile de arbol or morita salsa around, spoon it on and thank me later. Double up the tortillas so nothing falls apart in your lap. Tacos on Monday, obviously.