Campechano Tacos Recipe: How to Make Campechano Tacos
Written by MasterClass
Last updated: Sep 19, 2024 • 2 min read
Carne asada, chorizo, and pork rinds come together in meaty campechano tacos, which will instantly transport your tastebuds to the streets of Mexico City.
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What Are Campechano Tacos?
Tacos campechanos are a classic handheld Mexican dish consisting of tender, braised flank steak, pan-fried chorizo, and crispy chicharrónes (pork rinds) tucked inside of a warm corn tortilla. Like carnitas and barbacoa tacos, campechano tacos are a popular street food throughout Mexico.
Home cooks can make these tacos using a variety of meats, but the most common combination includes thin slices of marinated beef, pork sausage, and crunchy pork rinds. Serve tacos campechanos on a tortilla with finely chopped cilantro, white or red onion, and a lime wedge.
3 Tips for Making Campechano Tacos
Follow these tips to craft the best tacos campechanos possible:
- 1. Change up the seasonings. Use your favorite whole spices, herbs, and seasonings to customize the braised taco meat. Incorporate whole dried chiles into the braising liquid for some heat. Sprinkle in additional spices and herbs like coriander, cloves, thyme, and oregano for herbaceous notes.
- 2. Experiment with toppings. Dress up your campechano tacos with traditional taco toppings. Add extra protein with black beans or pinto beans. Fold in roasted and raw vegetables like peppers, caramelized onions, shredded lettuce, thinly sliced radishes, and pico de gallo. Pile on flavorful additions like pickled jalapeño peppers, sour cream, cotija cheese, guacamole, salsa roja, and salsa verde.
- 3. Braise the meat in advance. Cook your steak up to 2 days in advance of taco night. After braising the meat, chop it into bite-sized pieces. Next, allow the meat to come to room temperature before storing it in an airtight container in the refrigerator. When you’re ready to assemble your tacos, simply warm the chopped meat in a pan with the hot chorizo.
Homemade Campechano Tacos Recipe
makes
12 tacosprep time
5 mintotal time
1 hr 40 mincook time
1 hr 35 minIngredients
- 1
In a large saucepan or Dutch oven, add the steak, white onion, garlic cloves, bay leaves, peppercorns, and salt. Pour the water over the ingredients and place the pot on the stovetop over medium-high heat.
- 2
Bring the liquid to a simmer, reduce the heat to medium-low, and cover the pot. Cook the meat until it is very tender, about 1½ hours.
- 3
Using tongs or a slotted spoon, remove the meat from the liquid and chop it into bite-sized pieces.
- 4
In a large skillet over medium-high heat, warm the oil. Add the chorizo to the hot pan and use a wooden spoon to break the sausage up into small pieces. Continue cooking the sausage until it is browned, about 5 minutes.
- 5
To the pan with the chorizo, add the chopped steak and chicharrónes and stir to incorporate. Transfer the campechano meat to a serving bowl.
- 6
Serve the meat family-style with warm corn tortillas, chopped white onion and cilantro, hot sauce, and lime wedges.
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