Tacos Campechanos

Ingredients

• ½ lb beef sirloin or skirt steak, trimmed
• ¾ lb large shrimp, peeled and deveined
• ½ lb fresh chorizo, casings removed
• 3 tbsp fresh lime juice
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 3 whole garlic cloves
• 1 tsp kosher salt
• ½ tsp black pepper
• 12 whole corn or flour tortillas, 6-inch
• ½ cup fresh cilantro, roughly chopped
• 1 small white or red onion, finely diced
• 2 whole fresh limes, cut into wedges
• 1 whole fresh habanero or serrano chile, thinly sliced
• 1 cup pico de gallo or fresh salsa

Instructions

1. 1

   Start by marinating the beef. Slice the 0.5 lb beef sirloin or skirt steak against the grain into 1/4-inch-thick strips — you want them thin so they cook quickly and absorb maximum flavor. Peel and finely mince 3 garlic cloves. In a medium bowl, whisk together 3 tbsp fresh lime juice, 1.5 tbsp extra-virgin olive oil, the minced garlic, 1 tsp dried oregano, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Add the beef strips to the marinade, toss gently to coat evenly, and set aside at room temperature while you prep the other ingredients — 10 minutes is plenty.

2. 2

   Pat the 0.75 lb large shrimp completely dry with paper towels — removing surface moisture ensures they'll sear properly instead of steam. Sprinkle them with 0.25 tsp kosher salt and 0.25 tsp black pepper. Set aside on a plate.

3. 3

   Remove the casings from 0.5 lb fresh chorizo — pinch one end and squeeze the meat out like a sausage, discarding the casing. Break the chorizo into rough 1/2-inch crumbles with your fingers; don't compress them. Set aside.

4. 4

   Assemble your taco station: finely dice 1 small white or red onion into 1/8-inch pieces, roughly chop about 0.5 cup fresh cilantro, thinly slice 1 fresh habanero or serrano chile (seeds optional — keep them for more heat), cut 2 fresh limes into 8 wedges each, and place 1 cup pico de gallo or fresh salsa in a small bowl. Warm 12 corn or flour 6-inch tortillas in a dry skillet or directly over a gas flame just before serving.

5. 5

   Set a 14-inch wok or two 12-inch skillets over medium-high heat. Let them preheat for 2 minutes — you want them hot enough that a drop of water sizzles aggressively. Divide 1.5 tbsp extra-virgin olive oil between the pans if using two skillets, or pour all of it into the wok.

6. 6

   When the oil is shimmering and just beginning to smoke slightly, add the chorizo crumbles in an even layer — don't stir immediately. Let them cook undisturbed for 1 minute so they develop a crispy, caramelized exterior. Then break them apart with a wooden spoon and cook for another 2-3 minutes, stirring occasionally, until the chorizo is cooked through and the fat has rendered into the pan. You should smell a rich, smoky aroma. Transfer the chorizo to a clean plate, leaving behind the flavorful fat.

7. 7

   Add the marinated beef strips to the same pan(s) in a single layer — work in two batches if needed so they're not crowded. Sear without moving them for 2 minutes until deeply browned and crusty on the bottom, then flip and sear the other side for another 1-2 minutes until just cooked through. The beef should still have a slight blush of pink in the center; don't overcook or it will become tough. Transfer to the plate with the chorizo.

8. 8

   Increase heat to high and add the seasoned shrimp to the pan in a single layer. Sear without moving for 1.5 minutes until the bottoms turn opaque pink and slightly caramelized, then flip each shrimp and cook for another 1-1.5 minutes until they're cooked through and just firm to the touch — don't overcook or they'll become rubbery. Pour in any accumulated juices from the beef and chorizo plate, give everything a gentle toss, and immediately return the cooked meat to the pan. Toss gently to combine and warm through, about 30 seconds.

9. 9

   Warm the 12 tortillas in a dry 10-inch skillet over medium heat, working in batches if needed — 30 seconds per side just until they're pliable and warm. Keep them wrapped in a clean kitchen towel to maintain heat.

10. 10

    Lay out a warm tortilla on a plate and spoon a generous portion of the mixed beef, chorizo, and shrimp onto the center — about 2 tbsp of protein per taco. Top with a small handful of diced onion, fresh cilantro, a few slices of habanero chile, a spoonful of pico de gallo, and a squeeze of fresh lime juice. Repeat with remaining tortillas and proteins. Serve immediately with lime wedges on the side for extra brightness — the acid cuts through the richness of the three proteins beautifully.

Tools you’ll need

• 14-inch wok or two 12-inch stainless steel skillets
• 10-inch skillet or griddle for warming tortillas
• medium mixing bowl
• chef's knife and cutting board
• wooden spoon
• paper towels
• instant-read thermometer (optional but recommended)
• clean kitchen towel

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