An authentic Tampico-style feast featuring a juicy, marinated grilled steak alongside savory green cheese enchiladas, creamy refried beans, and fresh guacamole. This iconic platter represents the landscape of the Huasteca region, offering a complete and culturally rich dining experience.
Prep30 min
Cook35 min
Soak120 min
Servings4
Serving size: 1 platter(1 steak (approx. 6 oz), 2 cheese enchiladas, 1/2 cup refried beans, and 1/4 cup guacamole.)
Warm corn tortillas stuffed with a blend of melted cheeses, smothered in a savory red chili sauce, and baked until bubbly. A comforting Tex-Mex classic that's perfect for a weeknight family dinner.
Creamy, chunky, and packed with fresh flavors. This classic Tex-Mex dip is the perfect party starter, ready in minutes with ripe avocados, zesty lime, and a little kick of jalapeño.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
About Tampiqueña Steak, Cheese Enchiladas, Guacamole and Tex-Mex Refried Beans
Protein-packed Tampiqueña steak with creamy enchilada – a rich, soul-satisfying feast!
This mexican_american dish is perfect for dinner. With 2378.0899999999997 calories and 96.98g of protein per serving, it's a nutritious choice for your meal plan.
73gfat
8 pcs Corn Tortillas
2 cup Green Enchilada Sauce (Salsa verde)
1.5 cup Queso Fresco (Crumbled, divided)
1 pcs White Onion (Medium, divided use)
0.25 cup Vegetable Oil (For frying tortillas)
2 pcs Avocados (Large and ripe)
0.25 cup Red Onion (Finely diced)
1 pcs Jalapeño (Minced, seeds removed for less heat)
0.25 cup Cilantro (Freshly chopped, plus more for garnish)
1 tsp Salt (For guacamole and rajas)
2 cup Refried Pinto Beans (Canned or homemade)
1 pcs Poblano Pepper (Seeded and sliced into strips)
Instructions
1
Marinate the Steak
In a large non-reactive bowl or zip-top bag, whisk together the lime juice, orange juice, soy sauce, 2 tbsp olive oil, minced garlic, cumin, oregano, and black pepper.
Add the skirt steak, ensuring it's fully coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours for maximum flavor.
2
Prepare Accompaniments
Make the guacamole: In a medium bowl, mash the avocados. Stir in the diced red onion, minced jalapeño, chopped cilantro, 1 tbsp of lime juice, and 1/2 tsp salt. Cover with plastic wrap pressed directly onto the surface to prevent browning and refrigerate.
Prepare the enchilada filling: In a small bowl, mix 1 cup of the crumbled queso fresco with 1/4 cup of finely chopped white onion. Set aside.
Prepare the rajas: Slice the poblano pepper and the remaining white onion into strips.
3
Make the Enchiladas
Preheat your oven to 200°F (95°C) to keep the enchiladas warm. Warm the green enchilada sauce in a wide, shallow pan over low heat.
In a separate skillet, heat the vegetable oil over medium heat. Using tongs, fry each tortilla for about 10-15 seconds per side until softened and pliable, but not crisp. Drain on a plate lined with paper towels.
Dip each softened tortilla into the warm enchilada sauce, coating both sides completely.
Place a spoonful of the cheese-onion mixture down the center of a tortilla, roll it up, and place it seam-side down in a baking dish. Repeat for all 8 tortillas.
Pour any remaining sauce over the enchiladas and sprinkle with the remaining 1/2 cup of queso fresco. Place the dish in the warm oven.
4
Grill the Steak and Rajas
Preheat a grill or cast-iron skillet to high heat (450-500°F or 230-260°C).
Toss the sliced white onion and poblano pepper with the remaining 1 tbsp of olive oil, 1/2 tsp salt, and a pinch of pepper. Grill until charred and tender, about 5-7 minutes. Set aside.
Remove the steak from the marinade, letting any excess drip off. Pat it slightly dry with paper towels to ensure a good sear.
Grill the steak for 3-5 minutes per side for medium-rare (135°F or 57°C), depending on thickness. Avoid overcooking skirt steak.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This is crucial for a juicy result.
5
Assemble and Serve
While the steak rests, gently heat the refried beans in a small saucepan until warm.
Slice the rested steak thinly against the grain.
On each of the four plates, arrange a portion of the sliced steak, two cheese enchiladas, a scoop of refried beans, and a generous spoonful of guacamole.
Top the steak with the grilled onions and peppers (rajas). Garnish with extra cilantro and serve immediately.
826cal
37gprotein
59gcarbs
52gfat
Ingredients
2 tbsp Vegetable Oil (For the sauce)
2 tbsp All-Purpose Flour
3 tbsp Ancho Chili Powder (Use a quality brand for best flavor)
2 cup Monterey Jack Cheese (Shredded from a block)
1 pcs White Onion (Medium, finely chopped)
0.5 cup Sour Cream (For garnish)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Enchilada Sauce
Heat 2 tbsp of vegetable oil in a medium saucepan over medium heat.
Add the flour, ancho chili powder, cumin, garlic powder, and oregano. Whisk constantly for 1 minute until fragrant and lightly toasted. This creates a flavorful base (roux).
Gradually pour in the vegetable broth while whisking continuously to prevent lumps. Whisk in the tomato sauce.
Bring the sauce to a simmer, then reduce heat to low. Let it cook for 8-10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
2
Set Up for Assembly
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine the shredded cheddar cheese, Monterey Jack cheese, and about half of the finely chopped white onion. Toss to combine well.
Pour the enchilada sauce into a wide, shallow dish (like a pie plate) for easy dipping.
3
Soften the Tortillas
Heat 3 tbsp of vegetable oil in a small skillet over medium-high heat.
1 piece Jalapeno (finely minced, seeds removed for less heat)
2 clove Garlic (minced)
0.25 cup Cilantro (fresh, chopped)
0.5 tsp Ground Cumin
0.75 tsp Salt (or to taste)
Instructions
1
Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.
2
Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.
3
Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.
4
Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.
Using tongs, carefully fry each corn tortilla for 10-15 seconds per side. They should become soft and pliable, not crispy. This step is crucial to prevent them from breaking or getting mushy.
Place the softened tortillas on a plate lined with paper towels to drain excess oil.
4
Assemble the Enchiladas
Spread about 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Take one softened tortilla and dip it into the sauce in the shallow dish, coating both sides.
Place the sauced tortilla on a clean plate. Spoon about 1/4 cup of the cheese and onion mixture down the center.
Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them in a single layer.
5
Bake and Serve
Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas.
Sprinkle the rest of the cheese mixture over the sauce.
Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly golden.
Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows them to set and makes serving easier.
Garnish with a dollop of sour cream, the remaining chopped onion, and fresh cilantro before serving.
Mash and Finish
Uncover the skillet. Use a potato masher or the back of a sturdy spoon to mash the beans directly in the pan to your desired consistency.
For a chunkier texture, mash less. For smoother beans, mash more thoroughly or use an immersion blender.
Stir in the salt and pepper. Continue to cook, stirring, for another 2-3 minutes until the beans have thickened.
If the beans become too thick, stir in a tablespoon of water at a time until you reach the perfect consistency.
5
Garnish and Serve
Transfer the hot refried beans to a serving dish.
Garnish with crumbled cotija cheese and freshly chopped cilantro, if using.
Serve immediately as a side for your favorite Tex-Mex dishes.