Taco Campechano: A mix of flavorful meat - flank steak, sausage and pork chicharrónes – all packaged up together in one delicious taco.
15m
PREP TIME
1hr 35m
COOK TIME
351
CALORIES
13
INGREDIENTS
Servings: 10 (2 taco)
Ingredients
- 1 1/2 pounds flank steak, cut into 1-inch pieces
- 2 cups water
- 1 medium white onion, quartered
- 3 medium garlic cloves
- 2 teaspoons El Guapo® Whole Black Pepper (Pimienta Negra Entera)
- 2 El Guapo® Mexican Bay Leaves (Laurel)
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1/2 pound longaniza or Mexican chorizo sausage, casing removed
- 1 package (5 ounces) unseasoned pork chicharrónes, coarsely crumbled or chopped, divided
- 20 corn tortillas , warmed
- Chopped white onion, garnish
- Chopped cilantro, garnish
INSTRUCTIONS
- 1 Place flank steak, water, onion, garlic, Peppercorns, Bay Leaves and salt in large saucepan. Bring to simmer on medium-high heat. Reduce heat; cook 1 1/2 hours until meat is fork tender. Remove meat with slotted spoon and cut into bite-size pieces. Set aside.
- 2 Heat oil in large skillet on medium heat. Add longaniza; cook and crumble until browned and slightly crispy, about 5 minutes. Stir in flank steak and half of the chicharrónes; cook until heated through. If mixture is dry, add braising liquid from steak, 1 tablespoon at a time until desired texture is reached.
- 3 To assemble Tacos, fill warmed tortillas with meat mixture. Top with remaining crushed chicharrónes, chopped onion and cilantro.
