Campechano Tacos

6 Steps to complete

• 1
  Slice 8, ½-inch wide rectangular slices from the Queso Fresco wheel. Cover and refrigerate until needed.
• 2
  In a small bowl; combine cilantro and 3 tablespoons onion. Mix, cover, and refrigerate until needed.
• 3
  Preheat oil in a skillet for 2 minutes over medium heat. Add remaining 2 tablespoons onion, cook for 1 minute, add garlic, and cook for an additional 30 seconds. Add steak, Worcestershire sauce, lime juice, salt, and pepper. Sauté steak for 6 to 8 minutes or until steak has absorbed pan juices. Divide into 8 portions and keep warm until needed.
• 4
  Preheat a skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo. Cook for 6 to 8 minutes, crumbling with a spoon while cooking. Divide into 8 portions, cover, and keep warm until needed.
• 5
  Preheat a nonstick griddle or comal for 2 minutes over medium heat. Sear Queso Fresco Cheese for 30 seconds to 1 minute on each side or until golden.
• 6
  Top each tortilla with 1 portion steak, 1 portion Chorizo, 1 tablespoon pork rinds, 1 seared Queso Fresco Cheese slice, cilantro and onion. Serve Campechano Tacos with your favorite salsa and enjoy.