Carne a la tampiqueña – grilled steak with enchiladas, poblano strips, beans and guacamole
Tampico's celebration plate: a thin grilled beef steak with cheese enchiladas in green salsa, poblano strips with onion, refried beans and guacamole. At home it is made with skirt steak (arrachera) or butterflied fillet, sometimes with a slice of grilled panela cheese and rice.
- 1 h 05Time
- 1 h 03Hands-on
- 4Portions
- 47 gprotein per portion
- 1070kcal per portion
Ingredients for 4 portions
- 600 gSkirt steak, in 4 thin steaks
- 2Limes
- to tasteSalt
- to tasteBlack pepper
- 400 gTomatillo, husked
- 3Serrano chiles
- 1 cloveGarlic
- ½Yellow onion, finely chopped
- 20 gCoriander, chopped
- 5 tbspRapeseed oil
- 3Poblano peppers
- 1Yellow onion, in strips
- 150 gQueso fresco, crumbled
- 8Corn tortillas
On the side
- 450 gRefried beans, 1 tin
- 2Avocados
Method
- Season the steaks with salt, pepper and the juice of one lime and leave them while you make the rest.
- Put the tomatillos and two of the serrano chillies in a pan of water and boil for 10 minutes, until they change colour.
- Meanwhile, char the poblanos directly over a gas flame or in a hot, dry frying pan, turning, until the skin is black all over. Put them in a plastic bag to sweat.
- Drain the tomatillos and chillies and blend them with the garlic, half the chopped onion, half the coriander and some salt. Heat a little of the oil in a saucepan, pour in the salsa and simmer for 5 minutes.
- Peel the poblanos, remove the seeds and cut them into strips. Fry them with the onion strips in a little oil for 6 minutes, until the onion is soft, and season with salt.
- Mash the avocados with the rest of the chopped onion and coriander, the last serrano chilli finely chopped, the juice of the other lime and some salt.
- Warm the refried beans in a small pan over a low heat.
- Heat a larger share of the oil in a frying pan. Pass each tortilla through the oil for a few seconds, dip it in the green salsa, fill with cheese and roll it up. Put two enchiladas on each plate, spoon over more salsa and scatter over the rest of the cheese.
- Heat a griddle pan or frying pan over a high heat, brush with the rest of the oil and cook the steaks for 3–4 minutes per side, until well browned.
- Plate the steak next to the enchiladas with the poblano strips, beans and guacamole.
