Grilled carne asada, pork longaniza sausage and crispy chicharrones all provide layers of flavor in these delicious tacos campechanos!
Tacos campechanos are composed of several layers of flavors with several meats. The most common and popular taco campechano is prepared with a carne asada called cecina. This is a thinly sliced, milanesa-style beef marinated in a salty chile and spice marinade and then dried. Today we will be preparing the grilled version.
The layers continue with a pork sausage called longaniza, crunchy pork chicharrones (pork rinds), grilled or caramelized onions, a spicy chile morita salsa, and lime. The typical salsa is prepared with chile morita, but for today's recipe, I used a smoky chipotle in adobo. It has the same flavor profile as the morita and is much easier to find at your local market. And don't limit yourself to this combination. Try switching out the beef for chicken, pork or spicy grilled shrimp.
For the Salsa
4-5 tomatillos peeled and washed
2 chile guajillo stems and seeds removed
1/3 white onion
2-3 chipotles in adobo
salt to taste
For the Beef
1pound steak (beef milanesa steaks or thin round steaks)