Tampiqueña Steak
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.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Steak
- b.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.
- c.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
Step 2
- a.Prepare Accompaniments
- b.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.
- c.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.
- d.Prepare the rajas: Slice the poblano pepper and the remaining white onion into strips.
- 3
Step 3
- a.Make the Enchiladas
- b.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.
- c.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.
- d.Dip each softened tortilla into the warm enchilada sauce, coating both sides completely.
- e.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.
- f.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
Step 4
- a.Grill the Steak and Rajas
- b.Preheat a grill or cast-iron skillet to high heat (450-500°F or 230-260°C).
- 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.
- d.Remove the steak from the marinade, letting any excess drip off. Pat it slightly dry with paper towels to ensure a good sear.
- e.Grill the steak for 3-5 minutes per side for medium-rare (135°F or 57°C), depending on thickness. Avoid overcooking skirt steak.
- f.Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This is crucial for a juicy result.
- 5
Step 5
- a.Assemble and Serve
- b.While the steak rests, gently heat the refried beans in a small saucepan until warm.
- c.Slice the rested steak thinly against the grain.
- d.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.
- e.Top the steak with the grilled onions and peppers (rajas). Garnish with extra cilantro and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender steak, always slice skirt or flank steak against the grain. Look for the direction of the muscle fibers and cut perpendicular to them.
- 2Resting the steak is non-negotiable. It allows the juices to redistribute, ensuring every bite is moist and flavorful.
- 3Don't skip frying the tortillas before saucing them. This step creates a barrier that prevents them from becoming mushy and falling apart.
- 4For a smokier flavor, use a charcoal grill for the steak and vegetables.
- 5To save time, you can prepare the guacamole, enchilada filling, and chop the vegetables a few hours ahead of time.
Adapt it for your goals.
Protein Swap
Substitute the skirt steak with grilled chicken breast or large grilled shrimp. Adjust marinade time and cooking time accordingly.
Sauce ChangeSauce Change
Use a red enchilada sauce or a rich mole poblano instead of the green sauce for a different flavor profile.
Add a SideAdd a Side
Complete the platter by adding a side of Mexican rice for an even more substantial meal.
Vegetarian VersionVegetarian Version
Replace the steak with large grilled portobello mushrooms and use black bean and corn filling for the enchiladas.
Why this is on our healthy list.
Excellent Source of Protein
The skirt steak provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Avocados are packed with monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
High in Iron
Beef is a prime source of heme iron, a form of iron that is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Provides Dietary Fiber
The refried beans, poblano peppers, and onions contribute dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Frequently asked questions
Carne a la Tampiqueña is a famous Mexican dish originating from the city of Tampico. It's a complete platter designed to represent the local geography, with the long steak representing the Pánuco River, the green enchiladas as the fields, and the beans as the fertile earth.