Burrito with steak, chorizo and pastor, rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
Where this dish comes from
Campechano as a descriptor traces back to the street tacos of Mexico City, where vendors would combine leftover meats on the comal — classically suadero and longaniza or tripa — to create a mixed, economical taco. The word itself derives from the Mexican state of Campeche and colloquially means 'easygoing' or 'mixed up.' When this combination migrated north into burrito culture along the US-Mexico border, it retained the dual-meat philosophy while being wrapped in a large flour tortilla, a format indigenous to Sonora and the border states. The campechano burrito is now a staple of taqueria menus across the American Southwest and California.
6 oz beef suadero or beef brisket, sliced thin (or substitute skirt steak)
4 oz fresh Mexican chorizo, casing removed
1 cup cooked Mexican-style tomato rice
1 cup canned refried beans, warmed
½ cup shredded Oaxaca or Monterey Jack cheese
½ cup pico de gallo (store-bought or fresh)
2 tbsp Mexican crema or sour cream
1 lime, cut into wedges
1 cup salsa roja (jarred or fresh blended), for serving
1 tsp neutral oil
Salt to taste
Instructions
1
**Cook the chorizo:** In a medium skillet over medium-high heat, cook chorizo, breaking it into crumbles, for 5-6 minutes until fully cooked and slightly crispy at the edges. Remove and set aside, leaving the fat in the pan.
2
**Cook the suadero/brisket:** Season beef with salt. In the same skillet over high heat, sear the beef 2-3 minutes per side until caramelized. Chop into small pieces.
3
**Combine the meats:** Return chorizo to the pan with the chopped beef. Toss together over high heat for 1 minute so the flavors marry. Remove from heat.
4
**Warm the tortillas:** Heat a dry skillet or comal over medium heat. Warm each tortilla 15-20 seconds per side until soft and pliable with light spots — do not let them crisp.
5
**Warm the beans:** Heat refried beans in a small saucepan or microwave until spreadable. Season with salt if needed.
6
**Build the burrito:** Lay one tortilla flat. Spread a generous layer of warm refried beans across the bottom two-thirds, leaving a 1½-inch border. Add a layer of rice, then the shredded cheese (it will melt from the heat). Spoon the meat mixture down the center. Add pico de gallo and drizzle crema over the top.
7
**Roll it up:** Fold the bottom edge up over the filling, fold in both sides snugly, and roll forward into a tight cylinder. Seam side down.
8
**Sear the burrito:** Return the burrito seam-side down to the dry skillet over medium-high heat. Press lightly and cook 1-2 minutes per side until golden and sealed.
9
**Serve:** Slice on the bias and serve with salsa roja and lime wedges on the side. Repeat for the second burrito.