Tacos Campechanos

Tacos Campechanos

A classic Mexican street taco built on two meats: clean-flavoured grilled beef and spiced chorizo, which lends fat, colour and heat. Piled on warm corn tortillas with onion, cilantro, salsa and lime.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4 (about 12 tacos)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) beef steak (arrachera/skirt or sirloin), suadero-style confit beef tongue/thigh is traditional in Mexico City taquerías but hard to find at home; skirt or sirloin is the practical substitute
• •150 g (5½ oz) Mexican chorizo, fresh (raw) chorizo, not cured Spanish chorizo
• •12 whole corn tortillas, small street-taco size, about 12 cm / 5 in
• •1 whole white onion, finely chopped
• •1 bunch cilantro, leaves and tender stems, chopped
• •120 ml (½ cup) salsa roja or salsa de aguacate, any medium-hot table salsa works
• •2 whole limes, cut into wedges
• •1 tbsp neutral oil, for the steak, if the pan is dry
• •1 tsp salt, or to taste, plus more for the steak
• •1 tsp black pepper, freshly ground

Steps

1. 1 Pat the steak dry, season both sides generously with salt and pepper, and let it sit at room temperature for 15 minutes while you prep the rest.
2. 2 Heat a heavy skillet or comal over medium-high heat until very hot. Add the oil, then the steak. Sear 3–4 minutes per side for medium (internal temperature 60–63°C / 140–145°F on an instant-read thermometer); add 1–2 minutes per side if you prefer it well done. Rest the steak on a board for 5 minutes.
3. 3 Meanwhile, in a second skillet over medium heat, add the chorizo, breaking it up with a spoon. Cook 6–8 minutes, stirring, until the fat renders and the chorizo is cooked through and lightly crisped at the edges. The chorizo must be fully cooked with no pink remaining. Drain off all but about 1 tablespoon of the rendered fat.
4. 4 Chop the rested steak into small 1–2 cm (½ in) pieces, keeping any juices from the board. Add the chopped steak to the chorizo pan, toss together over low heat for 1 minute to combine, and keep warm.
5. 5 Warm the corn tortillas on a dry comal or skillet for 30–45 seconds per side until pliable and lightly toasted, or wrap in damp kitchen paper and microwave for 30 seconds. Keep them wrapped in a clean towel so they stay soft.
6. 6 To serve, double up two tortillas per taco (or use one if they are sturdy), spoon the meat mixture into the centre, and top with chopped onion, cilantro and a spoonful of salsa. Finish with a squeeze of lime and eat immediately.