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Campechano Tacos

Campechano Tacos

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30 Min
8
Servings
17
ingredients

Campechano Tacos are filled with carne asada, Pork Chorizo and Queso Fresco Cheese from V&V Supremo®. This authentic street taco esta muy rico!

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Ingredients

6 Steps to complete

  • 1
    Slice 8, ½-inch wide rectangular slices from the Queso Fresco wheel. Cover and refrigerate until needed.
  • 2
    In a small bowl; combine cilantro and 3 tablespoons onion. Mix, cover, and refrigerate until needed.
  • 3
    Preheat oil in a skillet for 2 minutes over medium heat. Add remaining 2 tablespoons onion, cook for 1 minute, add garlic, and cook for an additional 30 seconds. Add steak, Worcestershire sauce, lime juice, salt, and pepper. Sauté steak for 6 to 8 minutes or until steak has absorbed pan juices. Divide into 8 portions and keep warm until needed.
  • 4
    Preheat a skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo. Cook for 6 to 8 minutes, crumbling with a spoon while cooking. Divide into 8 portions, cover, and keep warm until needed.
  • 5
    Preheat a nonstick griddle or comal for 2 minutes over medium heat. Sear Queso Fresco Cheese for 30 seconds to 1 minute on each side or until golden.
  • 6
    Top each tortilla with 1 portion steak, 1 portion Chorizo, 1 tablespoon pork rinds, 1 seared Queso Fresco Cheese slice, cilantro and onion. Serve Campechano Tacos with your favorite salsa and enjoy.
Slice 8, ½-inch wide rectangular slices from the Queso Fresco wheel. Cover and refrigerate until needed. ; In a small bowl; combine cilantro and 3 tablespoons onion. Mix, cover, and refrigerate until needed.; Preheat oil in a skillet for 2 minutes over medium heat. Add remaining 2 tablespoons onion, cook for 1 minute, add garlic, and cook for an additional 30 seconds. Add steak, Worcestershire sauce, lime juice, salt, and pepper. Sauté steak for 6 to 8 minutes or until steak has absorbed pan juices. Divide into 8 portions and keep warm until needed.; Preheat a skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo. Cook for 6 to 8 minutes, crumbling with a spoon while cooking. Divide into 8 portions, cover, and keep warm until needed.; Preheat a nonstick griddle or comal for 2 minutes over medium heat. Sear Queso Fresco Cheese for 30 seconds to 1 minute on each side or until golden. ; Top each tortilla with 1 portion steak, 1 portion Chorizo, 1 tablespoon pork rinds, 1 seared Queso Fresco Cheese slice, cilantro and onion. Serve Campechano Tacos with your favorite salsa and enjoy.

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