Tampiqueña Real Recipe

Prepare marinade

In a bowl whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, ground cumin, oregano, chopped chipotle, salt, and black pepper until combined.

Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours (do not exceed 8 hours to avoid texture changes).

Remove steak from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry lightly with paper towel and reserve marinade for basting.

Heat a heavy cast-iron skillet or grill to high. Brush a little oil on the cooking surface. Sear the steak 3-4 minutes per side for medium-rare (internal temperature ~130-135°F / 54-57°C), or longer to desired doneness. Baste once with reserved marinade during the first side only (avoid pouring raw marinade on finished meat).

Transfer steak to a cutting board and rest 8-10 minutes loosely tented with foil. Slice thinly across the grain into strips for serving.

Warm the corn tortillas briefly to make them pliable: heat vegetable oil in a skillet over medium-high heat. Fry each tortilla 10–15 seconds per side until soft and flexible, or warm on a comal for 15–20 seconds per side. Drain on paper towel and lightly salt.

Pour about 1/3 cup enchilada sauce into a shallow dish. Dip each warmed tortilla in sauce to coat both sides, fill with roughly 2–3 tablespoons cooked shredded chicken and a sprinkle of cheese, roll tightly and place seam-side down in a small baking dish. Repeat for all tortillas.

Spoon remaining enchilada sauce over the rolled enchiladas and top with remaining cheese. Bake in a preheated 350°F (175°C) oven for 12–15 minutes until hot and cheese is melted and bubbling.

Halve and pit avocados and scoop flesh into a bowl. Mash to desired consistency with a fork.

Stir in lime juice, diced tomato, finely diced onion, chopped cilantro, chopped jalapeño, salt, and black pepper. Taste and adjust seasoning. Keep covered with plastic wrap touching the surface until serving to minimize browning.

Char poblano peppers directly over a gas flame, under a broiler, or on a hot skillet until skin is blackened and blistered on all sides. Place in a bowl and cover with plastic wrap or in a sealed bag for 10 minutes to steam; this loosens the skin.

Peel off charred skin, remove stems and seeds, and slice the poblanos into 1/2-inch strips.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion and cook until translucent, 4–5 minutes. Add poblano strips and cook another 3–4 minutes until tender.

Stir in crema, season with salt and pepper, heat through, then remove from heat and keep warm.

In a medium saucepan, cook diced bacon over medium heat until crisp and fat renders, about 6–8 minutes. Add diced onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add diced tomato and cook 2–3 minutes until it begins to soften. Add the cooked pinto beans and broth; stir to combine and bring to a gentle simmer.

Simmer 8–10 minutes until flavors meld and liquid thickens slightly. Stir in chopped cilantro and adjust salt and pepper to taste. Keep warm until plating.

On each plate arrange a portion of sliced skirt steak (about 6 oz cooked), one enchilada, a scoop (about 1/3 cup) of guacamole, a serving (about 1/3 cup) of rajas, and 1/2 cup charro beans.

Garnish with crumbled queso fresco, chopped cilantro, and lime wedges. Serve immediately so steak remains warm and enchilada is hot.