Ingredients
- 12 each Mission 4.5” White Corn 8 oz. Tortilla, Warmed
- 12 oz. Campechanos Meat see related recipe
- 1/2 cup Salsa roja
- 1/2 cup Salsa verde
- 1/2 cup Salsa cremos
- 1/2 cup Crema
- 1/2 each Avocado slices
- 1 cup Pickled red onions
- 1 bunch Cilantro, Chopped
- 12 each Lime wedges
- 1/2 cup White onion, Diced
Directions
- Prepare Campechanos Meat sub-recipe.
- On a large serving board lay out the tortillas and fill with 1 oz of warmed Campechanos Meat.
- Add the rest of the ingredients to the serving board and serve!
Ingredients- 2 Tbsp. Lard
- 1 1/2 lbs. Flank steak, Cubed in 2–3-inch pieces
- 1 1/2 lbs. Pork Belly, Cubed
- 1 1/2 lbs. Chorizo, Ground
- 1 each Smoked ham hock
- 1 each Small yellow onion, Sliced
- 5 each Garlic cloves, Peeled
- 1 can Diced tomatoes
- 2 tsp. Salt
- 1 tsp. Black Pepper, course grind
- 1 Tbsp. Dried oregano
- 1 each Bay Leaf
- 2 cup Beef Stock
Directions
- Add lard to large stock pot to melt over medium-high heat. Add meat, turning often, to get a good sear on the meat pieces. Once meat is browned add in the rest of the ingredients.
- Bring to a simmer and cover. Stir occasionally. Let the ingredients cook until the meat starts to pull apart, about 2-3 hours.
- Remove meat from pot and pull apart. Skim excess fat from the pot and return pulled meat to the pot.
- Store under refrigeration and use for up to 5 days.