Name: Delicias Fusion Kitchen & Bars Gran Tampiqueña Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lbs arrachera (skirt steak), trimmed; 2 tbs vegetable oil; 2 tbs lime juice; 1 tbs soy sauce; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp salt; 1 tsp black pepper; 6 count corn tortillas; 2 cups shredded Oaxaca or Monterey Jack cheese; 1 cups enchilada sauce (red); 2 tbs vegetable oil (for warming tortillas); 0.25 cups onion, finely chopped; 0.25 cups crumbled queso fresco (optional); 1 cups Mexican rice (cooked); 0.5 cups refried beans, warmed; 0.75 cups lettuce, shredded; 0.5 cups tomato, diced; 0.25 cups sour cream; 0.5 count avocado, sliced; 2 count lime wedges; 1 tbs chopped cilantro (optional); 1 tsp cooking spray or extra oil for grill/pan

Method

Arrachera (Skirt Steak)

Marinate

In a shallow dish or resealable bag combine 2 tbs vegetable oil, lime juice, soy sauce, minced garlic, ground cumin, salt, and black pepper. Add the skirt steak, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come to room temperature if chilled.

Cook

Heat a cast-iron skillet or grill to high heat and lightly oil the surface (use cooking spray or 1 tsp oil). Pat the steak dry and sear 3–4 minutes per side for medium-rare (internal temp about 130–135°F / 54–57°C), or longer for desired doneness. Let rest on a cutting board for 5–8 minutes, then slice thinly against the grain into strips.

Cheesy Enchilada

Warm Tortillas

Heat a small skillet over medium-high heat with 2 tbs vegetable oil. Lightly fry each corn tortilla 10–15 seconds per side just to soften and make pliable; drain briefly on paper towels. Alternatively, heat tortillas wrapped in a damp towel in the microwave 20–30 seconds.

Assemble Enchiladas

Preheat oven to 350°F (175°C). Spread 1/4 cup enchilada sauce in the bottom of a small baking dish. For each tortilla, place about 2–3 tbs shredded cheese and a sprinkle of chopped onion in the center, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.

Top and Bake

Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle remaining shredded cheese and crumbled queso fresco (if using) on top. Bake 12–15 minutes until cheese is melted and bubbly. Garnish with a little chopped cilantro if desired.

Sides & Garnishes

Warm Mexican rice and refried beans. Reheat rice in microwave covered or in a saucepan with a splash of water; heat beans in a small pot until warmed through, stirring occasionally.

Prepare salad components: shred lettuce, dice tomato, slice avocado, and arrange on the plate. Place warmed rice and beans beside the enchilada.

Plate the dish: place sliced arrachera steak next to the baked enchilada. Add rice, beans, shredded lettuce and diced tomato to the plate. Spoon sour cream dollop on the side and fan avocado slices next to it. Garnish with lime wedges and cilantro. Serve immediately so steak remains warm and enchilada stays cheesy.