Campechano Tacos with Street Style Salsa
Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera
Recipe Yield
8 tacos
Cooking time
1 hour 55 minutes
Rate this recipe
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
21comments inCampechano Tacos with Street Style Salsa
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!
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!
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!😆
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 🙂
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.
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.
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.
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?
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
Pati Jinich
Nov 30
Oh I like my tacos super stuffed 😄.
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.
Pati Jinich
Nov 21
O puedes reemplazar por cualquiera de los dos! Mil gracias por tus comentarios 🙂