Mexican Style Tampiquena Steak
Savor the bold, vibrant flavors of Mexican cuisine with this Mexican Style Tampiqueña Steak recipe, a hearty dish that combines marinated skirt steak, cheesy enchiladas, and classic sides like refried beans and Mexican rice. The steak is infused with a zesty marinade of lime juice, garlic, and a blend of warm spices, delivering a tender, smoky bite after being perfectly grilled. Paired with enchiladas smothered in enchilada sauce and gooey shredded cheese, this recipe is a true Tex-Mex feast. Ready in under an hour, this meal not only satisfies cravings for authentic Mexican flavors but also makes a visually stunning plate adorned with fresh cilantro and creamy avocado slices. Perfect for a family dinner or a festive gathering, this dish is a complete, restaurant-quality experience you can create at home.
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Recipe Information
Ingredients
- 1 lb skirt steak (or flank steak)
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces corn tortillas
- 1.5 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Oaxaca cheese)
- 1.5 cups refried beans
- 2 cups Mexican rice (pre-cooked)
- 2 tbsp fresh cilantro (optional, for garnish)
- 1 unit avocado slices (optional, for garnish)
Instructions
In a small bowl, prepare the marinade by mixing lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper.
Place the skirt steak in a zip-top bag or shallow dish, and pour the marinade over the steak. Ensure the steak is fully coated, and marinate for at least 20 minutes (or up to 4 hours in the refrigerator for deeper flavor).
While the steak is marinating, preheat the grill or a grill pan to medium-high heat.
Once preheated, grill the steak for 3-5 minutes per side, depending on your preferred level of doneness. Let the steak rest on a cutting board for 5 minutes before slicing it thinly against the grain.
While the steak is resting, warm the corn tortillas in a hot, dry skillet or over an open flame until lightly charred and pliable.
Preheat your oven to 375°F (190°C). Fill each corn tortilla with a spoonful of refried beans, roll them tightly, and place them seam-side down in a baking dish.
Pour enchilada sauce over the rolled tortillas and sprinkle shredded cheese generously on top. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
To serve, plate the sliced steak alongside Mexican rice and the baked enchiladas. Garnish with fresh cilantro and avocado slices if desired.
Enjoy your Mexican Style Tampiqueña Steak!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 17.1 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1192 mg | 92% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4423 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
