Photo by Sonia Mendez Garcia 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.
Ingredients
- 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
- 1 pound steak (beef milanesa steaks or thin round steaks)
- 2 teaspoons chile ancho powder
- 1 teaspoon garlic powder granualted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Mexican oregano crushed
- 1/3 teaspoon chiles de árbol or chipotle powder
- pinch cinnamon
- pinch clove
- 3 tablespoons apple cider vinegar
- 3 tablespoons water
- 1/4 cup hot water
- You Will Also Need
- 1 large white onion sliced into strips
- 7-8 ounces pork longaniza sausage
- 3-4 ounces pork chicharrones crushed
- cilantro chopped, for garnish
- Lime wedges for garnish
- 8 warm corn tortillas
- oil for brushing on grates of grill
Directions
- In a saucepan, add the tomatillos, chile guajillo and onion. Cover with water and bring to a boil. Reduce heat. Cook for 10 minutes. Let cool.
- Using a slotted spoon, transfer the salsa ingredients to the blender. Add the chipotles. Season with salt to taste. Blend on high until smooth. Transfer to serving bowl and set aside.
- In a small bowl, mix all of the spices listed. Stir in the vinegar, oil and water until well incorporated. Taste for salt.
- Pour the marinade onto the meat and coat evenly, using a brush or your hands. Cover and marinate for for 1-2 hours in the fridge.
- When ready, remove beef from refrigerator. Preheat grill to high. Brush grates with oil and cook beef for 3 to 4 minutes per side, turning and rotating as needed.
- Grill the longaniza and onions at the same time. Remove beef and finish cooking longaniza until cooked through, about 6-7 minutes. Cook onions just until they begin to char and are soft.
- Heat the corn tortillas and keep warm. Slice the beef and longaniza small. Layer the tacos with beef, longaniza, crushed chicharrones, onions, salsa, cilantro and lime.
Chef Notes
If you have time, prepare the marinade a few days ahead for a more flavorful finish. For a more traditional Mexican taco, double up on the corn tortillas when building your tacos.
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