Campechano Tacos with Street Style Salsa

Ingredients

• 907 g, cut into 2.5 cm piecesflank steak
• 2garlic cloves
• ½white onion
• 3bay leaves
• 5 mlblack peppercorns
• 5 mlkosher or sea salt
• 15 mlvegetable oil
• 227 g, casings removed and choppedlonganiza, or Mexican chorizo
• 227 g, crumbled or chopped into small piecespork chicharrón
• 8corn tortillas, shop-bought or homemade
• 150 g (about 1 cup)finely chopped white onion, for garnish
• 15 g (about 1 cup)chopped coriander leaves, for garnish
• To tasteSalsa Callejera

Instructions

1. 1

   Simmer the beef

   Put the steak, garlic, half an onion, bay leaves, peppercorns and 5 ml salt in a large casserole or pot. Cover generously with water and bring to a simmer over high heat. Reduce the heat to medium-low, skim off any foam, cover and cook for 1½ hours, until the beef is completely tender and falling apart. Turn off the heat and set the pot aside.

2. 2

   Chop the meat

   When the beef is cool enough to handle, lift it out with a slotted spoon and chop it into small pieces. Set it aside.

3. 3

   Brown the filling

   Heat a large sauté pan over medium-high heat, then add 15 ml oil. Add the longaniza or chorizo and cook for about 5 minutes, breaking it into smaller pieces with wooden spoons or spatulas, until crisp and browned. Stir in the chopped beef and cook for a couple of minutes, until it begins to brown. Mix in the chicharrón, then turn off the heat.

4. 4

   Warm the tortillas

   Heat a comal or skillet over medium-low heat. Warm the tortillas for about 1 minute on each side, until hot throughout and marked with brown specks on both sides.

5. 5

   Assemble the tacos

   Fill the tortillas with the meat mixture and top with chopped onion, coriander and Salsa Callejera. Alternatively, let everyone assemble their own tacos.

What are campechano tacos?

Campechano tacos bring different meats together in one filling; the name is commonly associated with a mixed combination. This version pairs slow-cooked beef with longaniza and pork chicharrón.

The recipe comes from Pati’s Mexican Table, in an episode about street-taco favourites in Los Mochis. Its appeal is the contrast between tender beef, browned sausage and the chicharrón stirred in at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 52g protein, 15g carbs, 36g fat.

The beef, longaniza and chicharrón provide most of the protein and fat, while the corn tortillas supply most of the carbohydrates. For a more balanced plate, serve a taco portion with beans or vegetables and add salsa and fresh toppings to taste.

The slow-cooked beef

Cut size: Keep the steak pieces roughly 2.5 cm across so they cook evenly. The generous water, aromatics and long simmer make the beef tender enough to chop and brown later.

Skimming: Remove foam after the pot reaches a simmer, as directed, before covering it. Keep the heat low enough for a steady simmer rather than a vigorous boil.

Longaniza and chicharrón

Longaniza: Let the sausage brown in the hot pan and break it into small pieces as it cooks. Mexican chorizo is the suggested substitute if longaniza is unavailable.

Chicharrón: Stir it in after the beef has had a chance to brown. The recipe calls for small pieces, which distribute through the filling.

Getting the texture right

Tender beef: After 1½ hours, the steak should be very soft and falling apart. If it is not there yet, continue cooking until it reaches that cue.

Browned filling: Give the sausage about 5 minutes to become crisp and brown, then cook the beef for a couple of minutes so it starts to colour. Turn off the heat after mixing in the chicharrón.

Warming the tortillas

Heat: Use a comal or skillet over medium-low heat and warm each tortilla for about 1 minute per side. Look for brown specks and make sure the tortillas are hot throughout.

Serving: Keep the meat and toppings ready before warming the tortillas, so they can be filled while warm. The recipe also works as a build-your-own taco spread.

Toppings and sides

Fresh toppings: Chopped white onion and coriander add a fresh contrast to the rich meat. Add Salsa Callejera to taste.

To serve: Put the garnishes and salsa on the table for people to add themselves. A simple side of beans or a crisp salad can round out the meal.

Recipe notes & tips

• Cut the steak into even pieces so they cook at a similar rate.
• Skim the cooking liquid once the foam rises, before covering the pot.
• Break the longaniza into small pieces as it browns for a more even filling.
• Chop the cooked beef before returning it to the pan so it can brown in small pieces.
• Warm the tortillas until hot throughout, not just marked on the surface.
• Set out the onion, coriander and salsa before assembling the tacos.

Variations

• Use chorizo: Replace the longaniza with Mexican chorizo, as suggested in the recipe.
• Set up a taco bar: Serve the filling, onion, coriander and Salsa Callejera separately for self-assembly.
• Adjust the salsa: Add more or less Salsa Callejera to suit the heat and flavour you want.
• Change the tortilla: Use homemade corn tortillas in place of shop-bought ones.
• Add a fresh side: Serve with a crisp salad or vegetables alongside the tacos.

Common mistakes to avoid

• Boiling the beef hard: Keep it at a medium-low simmer after skimming so it cooks gently.
• Stopping before it is tender: Cook until the beef is falling apart, using the recipe’s 1½-hour timing as a guide.
• Crowding the browning stage: Use a large sauté pan so the meat mixture has room to brown.
• Stirring in chicharrón too early: Add it after the beef starts to brown, as instructed.
• Leaving tortillas cold: Warm them for about 1 minute per side until hot throughout.

How to store

Refrigerate leftover meat mixture in a covered container and use within 3–4 days. Reheat it in a pan until hot, and warm the tortillas separately just before serving. Store tortillas and fresh toppings separately from the filling.

Frequently asked questions