Jul 13 2026
Restaurants›Fat Rosie's Taco and Tequila Bar›Tampiqueña Recipe

Tampiqueña Recipe

Inspired by Fat Rosie's Taco and Tequila Bar
Time1h 30m
Serves4

Grilled skirt steak with one Enchilada Roja, grilled queso fresco, rajas, Mexican rice & beans, cilantro & guacamole. Served with corn tortillas.

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Ingredients

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Main Ingredients

Vegetable Ingredients

Enchilada Ingredients

Spices & Seasonings

Method

Steak Preparation

  1. 1

    Marinate the Skirt Steak

    In a bowl, mix the olive oil, ground cumin, garlic powder, salt, and black pepper. Rub this mixture all over the skirt steak and let it marinate for at least 30 minutes.

  2. 2

    Grill the Steak

    Preheat your grill to medium-high heat. Grill the marinated skirt steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from grill and let it rest before slicing.

Enchilada Preparation

  1. 3

    Prepare the Enchiladas

    In a skillet, warm the red enchilada sauce. Dip each corn tortilla in the sauce, fill it with shredded cheese, roll it up, and place it in a baking dish. Repeat for the remaining tortillas. Pour any remaining sauce on top and sprinkle more cheese.

  2. 4

    Bake Enchiladas

    Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20 minutes until the cheese is melted and bubbly.

Vegetable Preparation

  1. 5

    Prepare the Rajas

    Slice bell peppers and onions. In a skillet, heat a little olive oil over medium heat, add the sliced vegetables, and sauté until they are soft and slightly charred, about 5-7 minutes.

  2. 6

    Prepare the Queso Fresco

    Grill the queso fresco on the grill or in a pan for about 2-3 minutes on each side until golden brown.

Final Assembly

  1. 7

    Assemble the Plate

    On a plate, place a portion of Mexican rice and black beans. Slice the grilled skirt steak and place it next to the rice. Add the grilled queso fresco, sautéed rajas, and a couple of enchiladas on the side.

  2. 8

    Garnish and Serve

    Garnish the dish with chopped cilantro and slices of avocado. Serve with warm corn tortillas and guacamole on the side.

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