Bowl with steak, chorizo and pastor, rice, beans, lettuce, pico de gallo, corn, shredded cheese, sour cream and avocado slices.
Where this dish comes from
Campechano — derived from the Mexican state of Campeche or from the Spanish word meaning 'mixed' or 'easygoing' — refers to a combination of two or more meats on a single taco or plate. In Mexico City street food culture, the classic pairing is suadero or bistec with chorizo, cooked together on the comal so the fats meld. The bowl format is a modern adaptation common in Tex-Mex and Mexican-American restaurants that translates those street taco flavors into a composed, sit-down format accessible to a broader audience.
6 oz skirt or flank steak, grilled or pan-seared and chopped into ½" pieces
4 oz fresh Mexican chorizo, casing removed
*For the bowl:**
½ ripe avocado, mashed with lime, salt, and cilantro
½ cup pico de gallo (store-bought or fresh: diced tomato, white onion, jalapeño, cilantro, lime, salt)
2 tbsp pickled red onion (thin-sliced red onion marinated in lime juice and salt for 20 min)
2 tbsp Mexican crema or sour cream
Fresh cilantro leaves
4 small corn tortillas
1 lime, cut into wedges
Instructions
1
**Make the rice:** Heat oil in a saucepan over medium-high. Toast dry rice, stirring, until golden, about 3 minutes. Add garlic powder, cumin, tomato purée, and broth. Bring to a boil, cover, reduce to low, and cook 18 minutes. Fluff and season with salt.
2
**Simmer the beans:** Combine canned pinto beans with their liquid, smashed garlic, and cumin in a small pot. Simmer over low heat 10 minutes until slightly thickened. Season with salt.
3
**Cook the campechano:** Heat a cast-iron skillet or heavy pan over high heat until very hot. Add chorizo and cook, breaking it up, until rendered and crispy at the edges, 3–4 minutes. Add the chopped cooked steak to the pan, toss together with the chorizo fat, and let it all sear together for 1–2 minutes. (If your steak isn't pre-cooked: season it with salt, cumin, and garlic powder; sear 3–4 min per side over high heat, rest 5 min, then chop and add to the chorizo.)
4
**Warm the tortillas:** Heat corn tortillas directly over a gas burner or in a dry skillet, 30 seconds per side. Wrap in a clean towel to keep warm.
5
**Assemble the bowl:** Spoon rice into one side of a wide bowl and ladle beans alongside. Mound the campechano meat in the center. Place guacamole (smashed avocado) on one side and pico de gallo on the other. Top the meat with pickled red onion and drizzle crema across the bowl.
6
**Garnish and serve:** Scatter fresh cilantro leaves over everything. Tuck warm tortillas at the edge and add a lime wedge. Eat immediately.