Tacos campechanos are a lot and we love them for that! They can be made with any kind of fillings you have at hand. The key is to use more than two fillings to the point where it becomes difficult to close them. Every layer in these tacos is super tasty so the result is fantastic. An out-of-this-world explosion of flavours in a taco.
Tacos Campechanos
-cheese such as mozzarella, gouda or any good melting cheese
-beans, we used black beans but you can use pinto, whole or refried beans.
-guacamole or Avocado Salsa
-lime wedges
-radish slices
Chorizo
-350g soft chorizo
-¼ onion
-2 garlic cloves
-½ tsp ground coriander
-1 tsp dried oregano
-½ tsp ground cumin
-2 tbsp white vinegar
-½ tsp black pepper
-1 tsp salt
-2 cups hot water
-vegetable oil
1 To make the adobo, clean the ancho and guajillo chillies under running water and remove the stem and seeds. Place them in a bowl and cover them with hot water for 15 minutes to soften them.
2 Add the chillies (without the water) to a blender with the onion, garlic, spices, vinegar, pepper and salt. Blend everything until smooth. This adobo should be really intense in colour and flavour as well as consistency which should be thick.
3 Add a little bit of vegetable oil to a pan and bring up the heat to medium-high. Meanwhile, remove the casings from the chorizo. Once hot, add the chorizo and cook it, breaking it down in small pieces. You want the mixture to crisp a bit on the edges. Once this starts happening, add the adobo. Add about ⅔ of it first and mix thoroughly. Taste and adjust seasoning.
5 Continue cooking and frying for 5 to 10 minutes or until you are happy with the consistency. Add more adobo if needed.
Notes:
- The chorizo we can find in the UK is often not as intense as Mexican chorizo. By adding the extra adobo we ensure that we bring a little bit of that intensity that we love so much.
- Using a potato masher to crumble the chorizo works great!
Steak
-2 bavette/flank steaks
-½ cup lager
-juice of 1 orange
-juice of 1 lime
-1 tbsp soy sauce
-1 tbsp mustard, American style
-1/2 onion, sliced
-salt and black pepper, to taste
-garlic salt, to taste
-vegetable oil
1 Place the steaks on a large tray and add salt, pepper, and garlic salt to taste on both sides.
2 In a bowl, whisk the lager, orange and lime juice, soy sauce and mustard. Pour over the steaks and arrange the onion slices on top of the beef. Cover and leave it to rest inside the fridge for at least 1 hour before cooking.
3 Lightly brush a grill pan with oil and set it on medium-high heat. While the pan is coming up to temperature, remove the steaks from the marinade and lightly pat them dry before placing them on the grill pan. The cooking time will depend on the thickness of your steaks, anywhere between 4 to 8 minutes on each side should do.
4 Once the steaks are done, place them on a cutting board and leave them to rest before slicing them.
Tacos Campechanos
1 Start by warming up the corn tortillas. Keep them warm wrapped in a teatowel or inside one of our fantastic Tortilla Warmers
2 Warm up the black beans.
3 In a comal or non-stick pan, add as many tortillas as you can fit and add cheese to each one of them. Lightly toast them until the cheese melts.
4 Add beans, steak pieces and chorizo to the quesadillas and top up with plenty of guacamole, and salsa.
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