Tacos Campechanos Con Pico De Gallo [Mexico]

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The most traditional tacos campechanos are filled with cecinas (salted and dried steaks), longanizas (spicy sausages), and chicharrónes (fried pork rinds). But in Mexico, the word “campechano” is used to refer to two or more things that have been mixed together and the many taquerías around the city have created their own versions of tacos campechanos. On our list of tacos campechanos to try are surf’n’turf combos involving shrimp and versions that contain chorizo. For today though, we have a steak and sausage duo.

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Ingredients (Yields 4 servings)

For the tacos campechanos:

  • 4 spicy pork sausages
  • 1 pound strip steak
  • 12 corn tortillas
  • 3 limes, cut into wedges for serving
  • 2 avocadoes, sliced for serving

For the pico de gallo:

  • 1 large heirloom tomato, seeds removed and diced
  • ½ medium onion, diced
  • 2 large jalapenos, sliced
  • Fresh cilantro, one handful finely sliced
  • 1 lime, juiced
  • Salt


For the tacos campechanos:

  1. Heat a cast iron skillet over medium heat. Peel the casing off the sausages and discard.
  2. Add the sausages to the skillet and break apart into smaller pieces with a wooden spoon. Cook, stirring occasionally, until the sausages have rendered their fat and are slightly crispy and darker in color, about 10 minutes. Transfer to a paper towel lined plate to drain of excess fat.
  3. In the same skillet (no need to wash!) over medium-high heat, cook the strip steak until desired level doneness. The timing will vary depending on the thickness of your cut and the heat of your skillet, but about 3 minutes on each side for us resulted in medium rare. Transfer the steak to a cutting board and let rest for 10 minutes. Slice into strips to serve.
  4. Wipe out the skillet with a paper towel and heat the tortillas in batches until they are warmed through and pliable.
  5. Bring everything to the table self-serve style and enjoy!

For the pico de gallo:

  1. In a bowl, mix together the tomatoes, onions, jalapenos, cilantro, lime juice, and salt to taste. Serve alongside the tacos campechanos.

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