Mix Grilled Meats for a Mouthwatering Taco Campechano

Tacos Campechanos Recipe with Steak and Longaniza
June 2, 2026

If there’s one taco that captures the spirit of a carne asada, it might be the campechano. Campechanear means “to mix,” and there’s almost no limit to how you choose to bring that mix to life. 

Jonathan Zaragoza's version features diezmillo (beef chuck flap) and longaniza (spicy pork sausage), cooked differently but destined for the same tortilla. 

Once both are chopped and mixed together, the result is greater than the sum of its parts. Rich, smoky, juicy, and made for piling onto fresh tortillas with salsa, frijoles charros, cilantro, and onion, these tacos earn their place at the grill every single time.

Tortilla Starter Kit
Tacos Campechanos with Steak and Longaniza

Tacos Campechanos with Steak and Longaniza

Jonathan Zaragoza

Servings

12 tacos

Cuisine

Mexican

Category

Tacos

Grilled diezmillo (beef chuck flap) and longaniza (spicy pork sausage) chopped together and served on warm tortillas with your favorite salsa, beans, cilantro, and onion. Simple, generous, and perfect for a carne asada.

Ingredients

  • 2 lbs diezmillo (beef chuck flap), thinly sliced

  • 1 lb longaniza (spicy pork sausage)

  • Kosher salt, to taste

  • Corn tortillas

  • Optional toppings: salsa, frijoles charros, onion, cilantro, and lime

Directions

  1. Season the beef generously with salt. You can do this the night before and let it rest uncovered in the refrigerator, or season it just before grilling.

  2. Prepare a gas or charcoal grill with both a high-heat zone and a cooler zone. Place the longaniza over the cooler side of the grill and cook slowly for about 15 minutes, turning occasionally, until cooked through and lightly charred.

  3. Place the beef directly over the hottest part of the grill. Cook for 1–2 minutes per side, depending on thickness, until charred on the outside while remaining juicy inside.

  4. Transfer both meats to a cutting board and let rest for a few minutes.

  5. Chop the beef and longaniza separately, then combine them and continue chopping until evenly mixed.

  6. Serve 2 oz of meat immediately on warm tortillas with your choice of salsas, frijoles charros, onion, cilantro, and lime.

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