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Mexican Tacos Campechanos | Juicy Street Food Hit
(0)
25 min
Quick
Gurkerl Küche
Authentischer Streetfood-Klassiker aus Mexiko-Stadt: Tacos Campechanos vereinen zartes, scharf angebratenes Rumpsteak und herzhaft gewürztes Rinderfaschiertes aus der heißen Pfanne. Mit geschmorten Zwiebeln, getrocknetem Oregano und feinem Kreuzkümmel verfeinert, werden die saftigen Fleischbissen in warmen Tortillas angerichtet und mit frischem Koriander und Limette vollendet.
Ingredients
Preparation method
Preparation
Pat the rump steak dry and cut into bite-sized cubes of about 1 cm. Peel and finely dice the onion. Peel and finely chop the garlic. Wash the fresh coriander, shake dry, and roughly chop. Cut the limes into wedges.
Frying Meat & Filling Tacos
Heat 1 tbsp of sunflower oil in a large pan. Add the minced beef and fry over high heat for about 3–4 minutes until crumbly. Season with ground cumin, smoked paprika, dried oregano, and a pinch each of salt and pepper, then remove from the pan and set aside.
Heat the remaining sunflower oil in the same pan over high heat. Sauté the diced onions and garlic for 1 minute, then add the rump steak cubes and sear over high heat for 2 minutes until nicely browned. Return the seasoned minced beef to the pan and toss everything together for 1 minute.
Chef's tip
Authentic street food feeling: In Mexico City, tacos campechanos are traditionally served on double-layered, small tortillas so that the juicy meat filling holds up perfectly.
Extra fresh kick: If you like, garnish the tacos with thin radish slices or a fresh pico de gallo.
35 min
Quick
