Steak Tampiquena Mexican Steak
Dive into the vibrant flavors of Mexico with this Steak Tampiqueña, a classic dish that combines tender, marinated steak with indulgent cheese-filled enchiladas, savory Mexican rice, refried beans, and fresh, zesty guacamole. The skirt or flank steak is infused with a citrusy garlic marinade, then grilled to perfection, delivering a smoky, juicy bite every time. Paired with the comforting, cheesy warmth of red sauce enchiladas and garnished with fresh cilantro and lime wedges, this dish offers a true Tex-Mex feast on a single plate. Perfectly suited for family dinners or special occasions, this recipe is a flavorful showcase of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak (or flank steak)
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh orange juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Corn tortillas
- 1 cup Cheese for enchiladas (Queso Oaxaca or Monterey Jack)
- 1 cup Red enchilada sauce
- 1 cup Cooked pinto beans (refried or whole)
- 1.5 cups Mexican rice
- 0.5 cup Guacamole
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
In a large bowl, combine olive oil, garlic, lime juice, orange juice, ground cumin, chili powder, salt, and black pepper to make a marinade.
Place the steak in the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill or grill pan to medium-high heat.
Remove the steak from the marinade and let any excess drip off. Grill the steak for 4-6 minutes per side for medium-rare, or longer if preferred. Remove from heat and let rest for 5 minutes before slicing.
While the steak is resting, warm the corn tortillas on the grill or in a skillet until lightly toasted.
Prepare the enchiladas: Lay each tortilla flat, add a small amount of cheese, and roll tightly. Place seam-side down in a baking dish, cover with enchilada sauce, and sprinkle with remaining cheese. Bake at 350°F (175°C) for 10 minutes or until the cheese melts.
Heat the pinto beans and Mexican rice according to your preference if they were prepared in advance.
Serve slices of grilled steak alongside one or two enchiladas, a scoop of guacamole, Mexican rice, and pinto beans.
Garnish the plate with fresh cilantro and lime wedges for extra flavor.
Nutrition Facts
Calories |
4242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 8886 mg | 386% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 18.2 g | ||
| Protein | 304.1 g | 608% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2125 mg | 163% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 5434 mg | 116% | |
*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.
