Tampiqueño Recipe

Bistec Tampiqueña – Preparation and Cooking

1. 1

   Prepare the steak marinade

   In a small bowl, whisk together olive oil (2 tbsp), minced garlic (3 cloves), sea salt (1 tsp), and fresh ground black pepper (1 tsp).

2. 2

   Marinate the steaks

   Pat steaks dry. Rub the marinade evenly over both sides of each steak. Let rest at room temperature for 15-20 minutes to infuse flavor.

3. 3

   Grill or pan-sear the steaks

   Preheat a grill or heavy skillet over medium-high heat. Sear the steaks 4-5 minutes per side for medium-rare to medium, depending on thickness. Remove from heat and let rest for 5 minutes.

4. 4

   Fry the eggs for topping

   In a separate skillet, fry 4 eggs to your preferred doneness (sunny-side up is traditional). Keep warm.

5. 5

   Prepare the rice

   Rinse 1 cup white rice until the water runs clear. In a pot, combine with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.

6. 6

   Warm the refried beans

   In a small saucepan, heat 1 cup refried beans over medium heat, stirring occasionally until warmed through. Thin with a splash of water if needed.

7. 7

   Assemble and heat the enchiladas

   Warm 8 corn tortillas just until pliable. Fill each with a tablespoon of shredded cheese, roll tightly, and place seam-side down in a baking dish. Pour 2 cups enchilada sauce over the rolls and sprinkle with remaining cheese. Bake at 350°F (175°C) for 15 minutes, until bubbly.

8. 8

   Make guacamole

   In a bowl, mash 2 avocados. Stir in diced red onion (1/4 cup), diced tomatoes (1/2 cup), and chopped cilantro (2 tbsp). Squeeze the juice of 1 lime over the mixture and season with 1/2 tsp salt. Adjust to taste.

9. 9

   Plate and finish

   Arrange a bed of rice and beans on each plate. Slice the steak and place on the plate. Top with a fried egg. Add 1-2 cheese enchiladas per plate. Serve with guacamole on the side and lime wedges.