Tampiquena Carne Asada Recipe
Charbroiled Steak Asada, Cheese Enchilada with a Side of Crema, Rajas & Guacamole.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak Asada
Cheese Enchiladas
Sides
Method
Steak Asada
- 1
- 2
Charbroil the Steak
Preheat your grill or stovetop grill pan over high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes on each side for medium-rare, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing thinly against the grain.
Cheese Enchiladas
- 3
Prepare the Tortillas
In a skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until pliable. Drain on paper towels.
- 4
Assemble the Enchiladas
Spread a small amount of enchilada sauce on the bottom of a baking dish. Take a tortilla, fill it with shredded cheese, roll it up, and place it seam side down in the dish. Repeat with remaining tortillas.
- 5
Bake the Enchiladas
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle additional shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the cheese is melted and bubbly.
Sides
- 6
Prepare the Rajas
Roast the poblano peppers over an open flame or under the broiler until charred. Place them in a plastic bag for 10 minutes to steam. Peel off the skins, remove seeds, and slice into strips. Sauté the strips with sliced onion in a skillet until soft.
- 7
Make the Guacamole
In a bowl, mash the avocados with lime juice, salt, and pepper to taste. Adjust seasoning as necessary.
