Tampiqueña Steak, Cheese Enchiladas, Guacamole and Tex-Mex Refried Beans

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)
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 0.5 tsp Dried Oregano (Preferably Mexican oregano)
• 2 cup Vegetable Broth
• 0.5 cup Tomato Sauce
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 8 pcs Corn Tortillas (6-inch size)
• 2 cup Cheddar Cheese (Shredded from a block)
• 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. 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. 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. 3

   Soften the Tortillas

   • Heat 3 tbsp of vegetable oil in a small skillet over medium-high heat.

Ingredients

• 3 large Avocado (ripe but still firm)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 cup Red Onion (finely diced)
• 1 medium Roma Tomato (deseeded and finely diced)
• 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. 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. 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. 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. 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.

Ingredients

• 3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
• 1 pcs White Onion (Medium, finely chopped)
• 3 clove Garlic (Minced)
• 2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
• 1 tsp Ground Cumin
• 0.5 tsp Chili Powder (American-style mild chili powder)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 cup Water (Or vegetable broth, plus more as needed)
• 2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
• 1 tbsp Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom the Spices

   • Stir in the ground cumin and chili powder.
   • Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3. 3

   Simmer the Beans

   • Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
   • Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
4. 4