Carne Tampiqueña Recipe

Marinate the steak

In a shallow dish, whisk together 2 tbs vegetable oil, 3 tbs lime juice, 1 tbs soy sauce, minced garlic, ground cumin, oregano, chili powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Add the flank or skirt steak and turn to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook the steak

Remove steak from refrigerator 20 minutes before cooking to approach room temperature. Preheat a cast-iron skillet or grill pan over high heat until very hot (about 5 minutes). Brush off excess marinade and pat steak dry with paper towels. Lightly oil the pan or brush the steak with a little oil. Sear the steak 3-4 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), longer if you prefer medium. During the last minute, add 1 tbs butter to the pan and spoon the melted butter over the steak.

Rest and slice

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

Prepare tortillas

Warm a skillet over medium heat and add 2 tbs vegetable oil. Quickly warm each corn tortilla 15-20 seconds per side just until pliable, then transfer to paper towels to remove excess oil and sprinkle lightly with 1/4 tsp salt overall.

Assemble and bake

Preheat oven to 375°F (190°C). Spoon about 2-3 tbs enchilada sauce into the bottom of a small baking dish to prevent sticking. Place about 1/3 cup shredded cheese on each tortilla, roll tightly and place seam-side down in the dish. Pour remaining enchilada sauce evenly over rolled tortillas and sprinkle any remaining cheese on top. Bake 12-15 minutes until heated through and cheese is melted and bubbly.

Toast rice

In a medium saucepan, heat 1 tbs oil over medium heat. Add the rinsed rice and cook, stirring, until grains are opaque and lightly toasted, about 2-3 minutes. Add the chopped onion and minced garlic and cook 1 minute more.

Simmer

Stir in 3/4 cup tomato sauce and 1.5 cups chicken broth or water and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with fork.

Sauté onions and beans

In a medium skillet, heat 1 tbs vegetable oil or lard over medium heat. Add the 1/4 cup finely chopped onion and cook until softened, 3-4 minutes. Add the drained pinto beans and 1/4 cup reserved bean liquid (or water).

Mash and season

Use a potato masher or fork to mash the beans to your desired consistency while they heat through, about 4-6 minutes. If beans are too thick, add more reserved liquid or water a tablespoon at a time. Season with 1/2 tsp salt and adjust to taste. Keep warm until serving.

Prepare avocados

Halve, pit and scoop the flesh of 2 ripe avocados into a bowl. Add 1 tbs lime juice and mash with a fork leaving some chunkiness.

Finish guacamole

Fold in the diced tomato (1/2), 2 tsp minced red onion, 2 tbs chopped cilantro and minced jalapeño if using. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust lime and salt as needed. Keep chilled until serving.

On each plate, arrange a portion of sliced Carne Tampiqueña (about half the steak per plate if serving 2), one cheese enchilada, 1/2 cup cooked rice, and 1/2 cup refried beans. Add a generous scoop (about 1/3 cup) of guacamole alongside. Garnish with lime wedges and cilantro sprigs. Serve immediately so steak stays warm and enchilada remains bubbly.