This take on tacos campechanos uses a combination of grilled flank steak and cooked chorizo for a popular street taco that you can serve at home
Ingredients
Salsa Roja
- 6 Roma tomatoes
- 2 red chillis
- 1 clove garlic
- ¼ tsp salt
Filling
- 900g flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- ½ tsp garlic powder
- 2 red onions, cut into 1cm rounds
Tacos
- 10 Guerrero® Homestyle Burritos
- 1 chorizo, cooked and crumbled
- 1 cup crushed chicharrónes
- 1 cup chopped white onion
- 4 radishes, thinly sliced
- ½ cup chopped fresh coriander leaves
- ½ cup crumbled feta cheese
- Lime wedges, for serving
Method
Prepare Salsa Roja
1.In a saucepan of boiling water, cook tomatoes for 5 to 8 minutes or until softened and tender.
2. Add chillis. Remove from heat and let soak for 10 minutes or until the chillis are starting to soften.
3. Transfer tomatoes, chillis, garlic and salt to a blender; blend until smooth. Transfer to the refrigerator until ready to serve.
Season and grill steak and onions
1. Preheat grill to medium-high heat, oil grill well.
2. Season steak with salt, pepper, cumin and garlic powder.
3. Grill steak, turning once, for 8 to 10 minutes for medium-rare, or cook to preferred doneness. Let rest for 10 minutes. Slice very thinly against the grain.
4. Meanwhile, grill onions, turning once, for 4 to 6 minutes or until lightly charred and tender. Cut rounds in half.
Warm tortillas
1. Warm tortillas according to package directions.
Assemble tacos
1. Serve steak in warm tortillas with chorizo, chicharrónes, white onion, radishes, coriander and cheese. Serve with salsa roja, grilled onions and lime wedges.
