Tacos Campechanos with Beef and Chorizo | Mexican Street Food
(0)
30 min
Quick
Sezamo
Tacos Campechanos sunt emblema taqueriilor de noapte din Ciudad de México: o combinație senzațională de steak de vită fraged tăiat mărunt și chorizo rumenit suculent pe plită, servite pe tortillas calde, desăvârșite cu ceapă roșie tocată fin, coriandru proaspăt și un strop revigorant de lime.
Preparation method
Ingredient Preparation
Cut the beef steak into very small cubes or thin strips. Finely chop the chorizo slices. Finely mince the garlic cloves.
For the garnish, finely chop the red onion and fresh coriander leaves, and cut the limes into wedges for serving.
Cooking the Meat on the Griddle
Heat a heavy cast-iron skillet or griddle over medium-high heat with a tablespoon of olive oil. Add the chopped chorizo and fry for 2-3 minutes until it releases its aromatic oils and becomes slightly crispy.
Chef's tip
Fry the chorizo first to render its flavorful fat into the pan; cooking the beef in this fat is the secret to an authentic Mexican taquería flavor.
Use two stacked tortillas for each taco; this way the tortillas will hold the juicy meat without tearing in your hands.
15 min
Under an hour
