“Campechanos” come from the state of Campeche, Mexico. There are Campechanos that are eggs and there are Campechanos that are tostados. More commonly, Campechanos is a grilled skirt steak and Mexican chorizo, with red salsa on corn tortillas.
Authentic Indian-Mexican Recipes/William Hardwick 1972
24 large tostados
2 cups of re-fried beans
2 cups shredded lettuce and chopped tomato salad
1 cup grated cheese
1 Spread large tablespoon of re-fried beans on each tostado. Add a large pinch of yellow cheese.
2 Place on a baking pan and broil in the oven until the cheese melts.
3 Put a tablespoon of salad on each one. Serve hot.
4 CAMPECHANOS VERDE: Prepare as above but prior to putting the cheese on, add 1/2 tsp green chilli, chopped.
Maiden Campechanos Taco Voyage
This was the first of firsts. Not only was this the first snack I got from Romano’s Pizza, but this was the first time I tasted campechanos. Allegedly, campechanos is a combination of steak and chorizo (Mexican sausage), though I’m fuzzy on the details.
Quite honestly, this little taco blew me away. Heavy on the onions y cilantro, which I love, it was no more greasy than necessary for chorizo, and full of flavor.
Cool Chile Company (UK)
Campechanos grilled skirt steak and Mexican chorizo with red salsa on large corn tortillas £5.50
15 May 1966, New York Times, “Huevos for Breakfast” by Craig Claiborne, pg. SM38:
In Mexico, breakfast frequently consists of tortillas with eggs and a piquant tomato sauce. At times dishes are named for communities or regions; thus, eggs motulenos derive from the town of Motul, Eggs compechanos from the state of Campeche.
4 fresh or canned tortillas
1/4 cup lard or peanut oil
4 tablespoons hot refried beans
4 hard-cooked eggs
1 cup hot ranchero sauce
8 slices freshly roasted or canned green chilies
Chopped or whole fresh coriander leaves.
1. Fry the tortillas in hot lard, turning once. Drain.
2. Smear one tablespoon of hot refried beans in the center of each of four wamr plates. Top each with a tortilla.
3. Split the eggs in half length-wise and place two egg halves, split side down, near the center of each tortilla. Spoon the ranchero sauce over the eggs and garnish each serving with sliced green chilies and coriander leaves. Serve with cold xnipek if desired.
Yield: Four servings.