Campechano Tacos with Steak and Chorizo
Build Campechano tacos with carne asada, pork chorizo and Queso Fresco for an authentic street taco recipe full of bold flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spoon
- Measuring spoon
- Griddle
- Comal
Ingredients
- 1 (10 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese
- 3 Tbsp. fresh cilantro, chopped
- 3 Tbsp. + 2 Tbsp. white onion, small dice, divided
- ½ Tbsp. vegetable oil
- 1 clove garlic, crushed
- 1 lb. sirloin steak, chopped
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. fresh lime juice
- ¼ tsp. Kosher salt
- ¼ tsp. ground black pepper
- 1½ links from (14 oz.) pkg. Pork Chorizo from V&V SUPREMO®
- 8 (6-inch) corn tortillas, warmed
- ½ cup crispy pork rinds, chopped
- Salsa - optional
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