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Campechano tacos filled with juicy steak and smoky Mexican chorizo topped with chopped onion and cilantro on a rustic plate with lime wedges and salsa in warm natural light.

Campechano Tacos

Joe- The Half Jalapeño
Campechano tacos combine juicy steak and smoky Mexican chorizo into one bold, mixed-meat taco loaded with authentic taquería flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 465 kcal

Ingredients
  

  • 1 pound flank steak or sirloin diced
  • 12 ounces Mexican chorizo
  • 12 corn tortillas
  • ½ white onion diced
  • ½ cup cilantro chopped
  • 2 tablespoons oil
  • Salt to taste
  • Pepper to taste
  • Lime wedges
  • Salsa Roja Taquera

Instructions
 

  • Season diced steak with salt and pepper.
  • Heat a large skillet or flat-top over medium-high heat.
  • Add chorizo and cook while breaking apart.
  • Remove excess grease if needed.
  • Add steak and cook until browned and fully cooked.
  • Mix meats together and allow edges to crisp slightly.
  • Warm tortillas on a comal or skillet.
  • Fill tortillas with meat mixture.
  • Top with onion and cilantro.
  • Serve with salsa and lime wedges.

Notes

  • Longaniza can replace chorizo for a more traditional variation.
  • Crisping the meat mixture at the end adds extra texture.
  • Warm tortillas directly on the comal for the best flavor.
Keyword Campechano Tacos, Mexican Tacos, Street Tacos, Mixed Meat Tacos