Campechano Tacos with Street Style Salsa

 

Ingredients

• 2 pounds flank steak cut into 1-inch pieces
• 2 garlic cloves
• 1/2 white onion
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon kosher or sea salt
• 1 tablespoon avocado oil
• 1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
• 1/2 pound pork chicharrón crumbled or chopped into small pieces
• 8 corn tortillas store-bought or homemade
• 1 cup finely chopped white onion for garnish
• 1 cup chopped cilantro leaves for garnish

To Prepare

• Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
• Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
• Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
• Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

salsa callejera

Ingredients

• 2 chiles de árbol stemmed, or more to taste
• 1 1/2 pound about 5 or 6 ripe Roma tomatoes
• 1/2 pound about 4 tomatillos husked and rinsed
• 1 to 2 jalapeños or to taste
• 1 garlic clove
• 2 tablespoons coarsely chopped white onion
• 1/2 cup coarsely chopped cilantro leaves and upper stems
• 1/8 teaspoon ground cumin
• 3/4 teaspoon kosher or sea salt or more to taste
• 1 tablespoon avocado oil

To Prepare

• Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
• Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
• Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
• Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

SOURCE: patti finch