How To Make Tacos Campechanos With Jonathan Zaragoza
How To Make Tacos Campechanos With Jonathan Zaragoza is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Masienda on YouTube.
Prep: 25 min | Cook: 36 min | Total: 1 hr 16 min
Cost: $8.30 total, $2.07 per serving
Ingredients
- 120 g Masa Harina (Maseca Masa Taquera, fine corn flour for tortillas)
- 200 ml Water (Warm, about 40°C)
- 1 tsp Sea Salt (Divided: some for dough, some for meat seasoning)
- 200 g Longaniza (Mexican pork sausage, sliced into 1/4‑inch pieces)
- 300 g Chuck Steak (Diezmoro) (Thinly sliced against the grain; can substitute outer skirt or flank steak)
- 1 whole Lime (Cut into wedges for serving)
- 1 tsp Maggi Seasoning Sauce (Adds umami; optional if unavailable)
- 1 pinch Sal de Colima (Regional Mexican sea salt, adds bright flavor)
- 60 ml Salsa (Your favorite fresh tomato or tomatillo salsa)
Instructions
Make the Tortilla Dough
In a mixing bowl combine 120 g masa harina with 1 tsp sea salt, then slowly add 200 ml warm water while kneading until a smooth, non‑sticky dough forms.
Time: PT5M
Rest the Dough
Cover the bowl with a damp cloth and let the dough rest for 10 minutes to fully hydrate the masa.
Time: PT10M
Portion the Dough
Divide the rested dough into 8 equal balls (about 40 g each) and roll each into a smooth sphere.
Time: PT5M
Press the Tortillas
Place a ball between two sheets of plastic wrap in the tortilla press, press firmly to flatten into a thin circle (≈15 cm diameter).
Time: PT10M
Cook First Side
Heat the comal over medium‑high heat. Cook each tortilla for about 30 seconds until small bubbles appear, then flip.
Time: PT8M
Temperature: 190°C
Cook Second Side & Puff
Cook the flipped side for another 30 seconds. If you want the classic “pancita” puff, press gently with a spatula while the bottom cooks to trap steam.
Time: PT8M
Temperature: 190°C
Rest Tortillas in Tortillero
Transfer hot tortillas to a tortillero lined with a clean kitchen towel, cover, and let steam for 10 minutes. This keeps them soft and pliable.
Time: PT10M
Prepare the Meat
While tortillas rest, slice 200 g longaniza into 1/4‑inch pieces and thinly slice 300 g chuck steak (diezmoro) against the grain.
Time: PT5M
Season the Meat
Toss the sliced meats with a pinch of sea salt, 1 tsp Maggi seasoning, and a pinch of Sal de Colima.
Time: PT2M
Preheat the Grill
Light a charcoal grill (or preheat a gas grill) to high heat; the grates should be very hot, similar to the comal temperature.
Time: PT10M
Grill the Meat
Place the longaniza and steak strips directly on the hot grates. Grill 1–2 minutes per side, flipping only once, until the longaniza is browned and the steak is medium‑rare to medium.
Time: PT5M
Rest the Meat
Remove the meat from the grill and let rest for 2 minutes before slicing further if needed.
Time: PT2M
Assemble the Tacos
Take a warm tortilla, add a generous portion of both longaniza and steak, squeeze fresh lime juice, drizzle a little Maggi, sprinkle a pinch of Sal de Colima, and top with salsa if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: gluten‑free (if using gluten‑free sausage), high‑protein, dairy‑free
Allergens: pork, possible soy (in longaniza), possible gluten (if sausage contains filler)
Ingredient Substitutions
- Instead of Masa Harina: Corn masa flour
- Instead of Sea Salt: Kosher salt
- Instead of Longaniza: Chorizo
- Instead of Chuck Steak (Diezmoro): Skirt steak, Flank steak, Flat iron steak
- Instead of Maggi Seasoning Sauce: Soy sauce, Worcestershire sauce
- Instead of Sal de Colima: Sea salt
- Instead of Salsa: Pico de gallo, Hot sauce
Equipment Needed
- Tortilla Press
- Plastic Wrap
- Comal or Cast‑Iron Skillet
- Grill (Charcoal or Gas)
- Tongs
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Cups / Spoons
- Tortillero (Tortilla Warmer) (optional)
- Clean Kitchen Towel
- Spatula (optional)
Critical Steps — Do Not Skip
- Achieving a smooth, well‑hydrated masa dough.
- Pressing the tortilla thin enough to puff without tearing.
- Cooking the tortilla just long enough to develop a slight puff (pancita) and avoid dryness.
- Grilling the thin meat slices quickly on a very hot grill to retain juiciness.
- Resting cooked tortillas in a tortillero to keep them pliable.
Chef Tips from the Video
- Use a thin layer of oil on the comal only if the tortilla sticks; traditional corn tortillas need no oil.
- For extra flavor, brush the steak briefly with melted butter or a drizzle of lime before grilling.
- If you like extra heat, add sliced jalapeños or a drizzle of hot sauce to the assembled tacos.
Troubleshooting
Tortilla tears when pressing.
Make sure the dough is well‑hydrated; add a few extra ml of warm water or a pinch more masa harina. Keep the dough covered to prevent drying.
Tortilla does not puff (no pancita).
Press the tortilla gently after the first side cooks to trap steam, and ensure the comal is hot enough. A slight pressure with a spatula helps create the puff.
Meat becomes tough or overcooked.
Slice the steak very thin against the grain and grill on high heat for only 1–2 minutes per side. Remove from heat while still slightly pink; it will finish cooking during the rest period.
Storage
Refrigerator: Store cooked tortillas in an airtight container with a damp paper towel for up to 2 days. Meat can be kept in a sealed container for 3 days.
Freezer: Wrap tortillas individually in foil and freeze for up to 2 months. Meat can be frozen raw (sliced) for up to 3 months.
Room temperature: Do not leave cooked tortillas or meat at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tortilla dough a few hours ahead and keep covered at room temperature.
- Cook all tortillas, let them cool, then stack with parchment paper and freeze; re‑heat on a hot comal.
- Slice and season the meat, then store in the refrigerator; grill just before serving.
Frequently Asked Questions
What is the cultural significance and history of Campechano Carne Asada Tacos in Mexican cuisine?
Campechano tacos originate from the coastal state of Campeche, where mixing different cuts of meat—often pork longaniza with beef—reflects the region’s blend of land and sea influences. The combination showcases the Mexican tradition of using every part of the animal and creating hearty street‑food tacos that are both flavorful and affordable.
What are the traditional regional variations of Campechano tacos in the Yucatán Peninsula?
In the Yucatán, cooks may add marinated pork shoulder or use a mix of chorizo and beef skirt, often serving the tacos with pickled onions, habanero salsa, and a squeeze of sour orange. Some versions also include a layer of refried beans or cheese for added richness.
How is a traditional Campechano taco traditionally served in Campeche?
Traditionally, the tacos are served on freshly made corn tortillas, lightly toasted on a comal, then filled with the mixed meats, a drizzle of lime juice, a dash of Sal de Colima, and a spoonful of salsa verde. They are often accompanied by a side of pickled carrots and cucumbers.
What occasions or celebrations is Campechano Carne Asada commonly associated with in Mexican culture?
Campechano carne asada is a popular choice for family gatherings, weekend barbecues, and festivals such as Día de los Muertos or local fairs, where the quick‑grilled meat and communal tortilla making create a festive, shared dining experience.
What authentic traditional ingredients are essential for Campechano Carne Asada versus acceptable substitutes?
Authentic ingredients include Maseca Masa Taquera for the tortillas, Mexican longaniza, chuck steak (diezmoro), lime, Maggi seasoning, and Sal de Colima. Substitutes can be chorizo for longaniza, skirt or flank steak for chuck, and regular sea salt if Sal de Colima is unavailable.
What other Mexican dishes pair well with Campechano Carne Asada Tacos?
These tacos pair beautifully with classic sides like Mexican street corn (elote), refried beans, fresh guacamole, and a chilled agua fresca such as hibiscus (agua de jamaica) or cucumber‑lime agua fresca.
What are the most common mistakes to avoid when making Campechano Carne Asada Tacos at home?
Common mistakes include over‑hydrating the masa (which makes tortillas soggy), pressing the tortillas too thick, grilling the meat on low heat (which prevents the quick sear), and letting the cooked tortillas sit uncovered, which makes them dry.
Why does this recipe use a hot, direct‑flame grill for the meat instead of a slower pan‑sear method?
The thin slices of longaniza and diezmoro cook best with a rapid, high‑heat sear that creates a caramelized exterior while keeping the interior juicy. A slower pan‑sear would overcook the thin pieces and lose the characteristic char that defines authentic carne asada.
Can I make the tortillas ahead of time and how should I store them before serving?
Yes, you can press and cook the tortillas ahead, then stack them with parchment paper between each and store in an airtight container. Keep them in the refrigerator for up to 2 days or freeze for longer storage; re‑heat on a hot comal or in a microwave wrapped in a damp towel to restore softness.
What does the YouTube channel Masienda specialize in?
The YouTube channel Masienda specializes in authentic Mexican home cooking, focusing on traditional techniques, regional flavors, and practical tips for making classic dishes like tacos, salsas, and masa‑based recipes accessible to home cooks worldwide.
Last updated: August 18, 2026
