Tampiqueña Steak

1. 1
   prep · ~15 min

   Prepare the steak marinade and set aside.

   1.Season 4 thin beef sirloin steaks on both sides with 1 pinch of salt and 1 pinch of black pepper.

   2.Rub minced garlic and 2 tbsp lime juice all over the steaks.

   3.Let marinate at room temperature while preparing the other components.

   TIPThin steaks are traditional — pound them to about 0.5 cm thickness for quick, even cooking.
2. 2
   prep · ~20 min

   Cook the pinto beans.

   1.Drain the pre-soaked beans and add them to a pressure cooker with 3 cups water and the chopped onion.

   2.Pressure cook for 20 minutes until beans are very tender.

   3.Allow pressure to release naturally, then drain, reserving a cup of the cooking liquid.

   TIPSoaking the beans overnight helps them cook evenly and improves texture.
3. 3
   fry · ~8 min

   Make the refried beans.

   1.Heat 1 tbsp oil in a frying pan over medium heat.

   2.Add the cooked beans and 1 pinch of salt.

   3.Mash the beans with a potato masher as they fry, adding reserved bean liquid as needed to reach a creamy, spreadable consistency.

   TIPFry the beans until they pull away from the sides of the pan for the best flavor.
4. 4
   saute · ~25 min

   Prepare the Mexican rice.

   1.Heat 1 tbsp oil in a saucepan over medium heat.

   2.Sauté 0.25 finely chopped onion and 2 minced garlic cloves until softened (3 min).

   3.Add the dry basmati rice and cook, stirring often, until lightly golden (4 min).

   4.Stir in the diced tomato, 1 pinch of salt, and 2 cups of water.

   5.Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed.

   TIPToasting the rice in oil gives it a nutty flavor and prevents it from getting mushy.
5. 5
   roast · ~15 min

   Make the enchilada sauce.

   1.Roast 2 tomatoes and 2 garlic cloves on a dry, hot comal or pan until blistered and soft (about 8 minutes).

   2.Meanwhile, boil the stemmed, seeded guajillo chilies in water for 5 minutes to soften, then drain.

   3.Blend the roasted tomatoes, roasted garlic, softened chilies, and 1 pinch of salt with just enough fresh water to create a smooth, pourable sauce.

   TIPRoasting the tomatoes and garlic adds a smoky depth that makes the sauce taste like it simmered all day.
6. 6
   fry · ~10 min

   Assemble and fry the enchiladas.

   1.Heat 2 tbsp oil in a small frying pan over medium heat.

   2.Quickly pass each corn tortilla through the hot oil to soften (about 5 seconds per side).

   3.Dip the softened tortilla into the enchilada sauce to coat.

   4.Fill with a sprinkle of crumbled queso fresco and some chopped onion, then roll up and place seam-side down on a serving platter or individual plates.

   5.Spoon remaining sauce over the enchiladas and top with more crumbled cheese and chopped onion.

   TIPFrying the tortillas briefly before dipping makes them pliable without falling apart.
7. 7
   grill · ~8 min

   Grill the steaks.

   1.Brush a grill or grill pan with 2 tbsp oil and heat to high.

   2.Grill the marinated steaks for 2-3 minutes per side for medium doneness, aiming for an internal temperature of 135°F.

   3.Remove and let rest for 5 minutes.

   TIPRest the steak for at least 5 minutes so the juices redistribute — slicing too early makes it dry.
8. 8
   mix · ~5 min

   Make the guacamole.

   1.Mash the ripe avocado flesh in a bowl with a fork to your desired consistency.

   2.Stir in 1 tbsp lime juice, 0.25 finely chopped onion, diced tomato, chopped cilantro, chopped jalapeño (if using), and 1 pinch of salt.

   3.Mix gently to combine.

   TIPKeep a little texture in the avocado — a chunky guacamole feels more rustic and authentic.
9. 9
   assemble · ~3 min

   Plate the Tampiqueña steak.

   1.Place a grilled steak on one side of a warm plate.

   2.Arrange one cheese enchilada next to the steak.

   3.Add a generous scoop of Mexican rice and a portion of refried beans.

   4.Finish with a dollop of guacamole, sliced radishes, a sprinkle of fresh cilantro, and a lime wedge.

   TIPA warm plate keeps all the components at the perfect temperature while you arrange the platter.

Cuisines we love