Tacos Campechanos

Ingredients:

Salsa Roja:
3 plum tomatoes
2 chiles de arbol
1 clove garlic
1/4 tsp salt

Filling:
2 lbs flank steak
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp garlic powder
2 red onions, cut into ½-inch rounds

Tacos:
10 Guerrero® Riquisimas Soft Taco Flour Tacos
1 Mexican chorizo, cooked and crumbled
1 cup crushed chicharrones
1 cup chopped white onion
4 radishes, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/2 cup crumbled cotija cheese
Lime wedges, for serving

how to make it:

Step 1: Prepare Salsa Roja
In saucepan of boiling water, cook tomatoes for 5 to 8 minutes or until softened and tender. Add chiles de arbol. Remove from heat and let soak for 10 minutes or until chiles de arbol are starting to soften. Transfer tomatoes, chiles de arbol, garlic and salt to blender; blend until smooth. Transfer to refrigerator until ready to serve.

Step 2: Season and grill steak and onions
Preheat grill to medium-high heat; grease grates well.

Season steak with salt, pepper, cumin and garlic powder.

Grill steak, turning once, for 8 to 10 minutes for medium-rare, or cook to preferred doneness. Let rest for 10 minutes. Slice very thinly against the grain.

Meanwhile, grill onions, turning once, for 4 to 6 minutes or until lightly charred and tender. Cut rounds in half.

Step 3: Warm tortillas
Warm tortillas according to package directions.

Step 4: Assemble tacos
Serve steak in warm tortillas with chorizo, chicharrones, white onion, radishes, cilantro and cotija cheese. Serve with salsa roja, grilled onions and lime wedges.

Tip: Substitute grilled flank steak with sautéed or braised beef if preferred.