Campechano Tacos with Street Style Salsa

Name: Campechano Tacos with Street Style Salsa
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Ingredients: 2 pounds flank steak (cut into 1-inch pieces); 2 garlic cloves; 1/2 white onion; 3 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon kosher or sea salt; 1 tablespoon vegetable oil; 1/2 pound longaniza (casings removed, chopped (or substitute Mexican chorizo)); 1/2 pound pork chicharrón (crumbled or chopped into small pieces); 8 corn tortillas (store-bought or homemade); 1 cup finely chopped white onion (for garnish); 1 cup chopped cilantro leaves (for garnish); Salsa Callejera

Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera

Recipe Yield

8 tacos

Cooking time

1 hour 55 minutes

Rate this recipe

4.38 from 8 votes

Ingredients

2 pounds flank steak cut into 1-inch pieces
2 garlic cloves
1/2 white onion
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon kosher or sea salt
1 tablespoon vegetable oil
1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
1/2 pound pork chicharrón crumbled or chopped into small pieces
8 corn tortillas store-bought or homemade
1 cup finely chopped white onion for garnish
1 cup chopped cilantro leaves for garnish
Salsa Callejera

To Prepare

Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

Comments

29comments inCampechano Tacos with Street Style Salsa

Valerie Jean Hernandez

Apr 30

Hola Pati,
Que sabrosa quedo esta receta y la salsa tambien.
Me figuro que estuve en su cocina o con tigo en Mexico Lindo

1. Pati Jinich
  
  May 07
  
  Que alegria Valerie! Te mando un abrazo 🙂
  
Maru Rosales.

Jul 08

Muchas gracias!! Todo se me antojo preparar!! Sigo todas tus recetas!! Saludos

1. Pati Jinich
  
  Jul 08
  
  Gracias a ti Maru, ojala te animes a preparar algunas de mis recetas, saludos!
  
Lenore Halterman

Jun 30

Yummy

1. Pati Jinich
  
  Jul 03
  
  Yay!
  
Mary Homer

Jun 30

Looks so good!

1. Pati Jinich
  
  Jul 03
  
  Hope you’ll like it!
  
David Rivera

May 03

Hi Pati

I think you are marvelous. I particularly enjoy the connection with — and respect for — the folks who work hard to produce ingredients, preserve traditions and enhance our enjoyment of Mexican food. I also like your son’s appearances.

Our friend Lise recommended these tacos campechanos and the salsa callejera. ¡Sobrasaliente! I made them for my daughters last night with some sliced mango with Tajín on the side.

Thank you!

1. Pati Jinich
  
  May 07
  
  Thanks so much for being so kind David, un abrazo to you and to your daughters 😉
  
Matthew

Feb 26

I saw your show today where you made picked ancho chili peppers and just had to try them. My family had already wanted tacos tonight and I found this recipe to try something new. This did not disappoint!

My wife and son loved them! My son is 4 and can sometimes be picky but he ate two!
I didn’t make the salsa because I had made and canned a large batch of salsa verde.

Can’t wait to try the pickled ancho peppers tomorrow!

1. Pati Jinich
  
  Mar 07
  
  Matthew, thanks so much for sharing, so glad to read the family enjoyed this dinner, yay. Hugs to all 😉
  
Levi

Feb 22

Great recipe I love your show so much!😆

1. Pati Jinich
  
  Mar 07
  
  Thanks so much Levi, un abrazo!
  
linda

Nov 07

patti – i watched this show recently and loved it! i appreciated you’re use of the english and spanish/mexican interpretations! it helped a little with my spanish a language i know a little but not enough. i also read the comment in espanol which also useful. not what i am writing about. i saw the show and am looking for the lentil and rice dish you made and i cannot find? but i did find 6 other recipes i downloaded! can u help with the one i want? as everyone commente your show is wonderful. i find the ones with your adorable son very interesting.
gracias 🙂

1. Pati Jinich
  
  Nov 11
  
  So glad you are enjoying my recipes Linda! Here is the Rice with Lentils and Caramelized Onions recipe for you https://patijinich.com/pati_2020/rice-with-lentils-and-caramelized-onions/
  
Alberto

Feb 27

Yesterday, I watched this show while cooking and it made me so hungry for these tacos. Today I went to the store to pickup the ingredients and I’m making these tacos tomorrow for my kids. Gracias por compartir tu amor por Mexico y por tus espectaculares recetas.

1. Pati Jinich
  
  Mar 04
  
  Gracias Alberto for your kind words, I hope your kids love these tacos as much as I do 😉
  
Gary

Feb 08

I love your show. I’ve eaten European food and it is great. But I think Mexican food is just as good and in many was better. I feel sorry for Europeans living in Europe because they are not so close to the good stuff like me.

1. Pati Jinich
  
  Feb 08
  
  Thanks for watching Gary!
  
Dana Sledge

Jan 11

They look delicious, we ordered the sausage and plan to make the tacos and salsa once the sausage arrives. Love your show and the amazing cooks you showcase.

1. Pati Jinich
  
  Jan 12
  
  Thank you so much, Dana!
  
Fred M.

Dec 06

Hi Pati,
I like your show very much and save all of them until I have tried your recipes, by mistake I deleted the show where you made the “Street Salsa” do you know if by any chance this will show again in the Los Angeles Ca. area and in which Channel and also what the title of the show was?

1. Pati Jinich
  
  Dec 07
  
  Oh you can check here, Fred: http://www.tracmedia.com/LOL/PatisMexicanTable2/http://www.tracmedia.com/LOL/PatisMexicanTable2/
  
Mike McVay

Nov 23

Pati,
These tacos are so delicious. However, I made half the recipe, my wife and I had two tacos each (4). We have over half the meat mixture left. Perhaps your original recipe should say it is for 16 tacos, not 8. We love your show, your recipes, and you. Keep the great ideas coming.
Mike & Stacy

1. Pati Jinich
  
  Nov 30
  
  Oh I like my tacos super stuffed 😄.
  
  1. Jim
    
    Nov 30
    
    Lol 😆👌
    
Karla P.

Oct 27

Es el suadero flank steak o brisket?
Muero por tacos de suadero pero no se cual es el Corte de carne en ingles. Gracias y saludos desde Atlanta. Me encantan tus recetas y el carisma que proyectas en tu programa.

1. Pati Jinich
  
  Nov 21
  
  O puedes reemplazar por cualquiera de los dos! Mil gracias por tus comentarios 🙂

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