Carne a la Tampiqueña
This iconic plate from northern Mexico features grilled steak, cheesy enchiladas, refried beans, guacamole, grilled onions, and more — a flavorful sampler of everything Tamaulipas does best.
Ingredients
- For the steak:
- 4 thin-cut beef steaks sirloin or arrachera/skirt steak
- Salt and pepper to taste
- 1 tbsp vegetable oil or beef tallow
- For the enchiladas:
- 4 corn tortillas
- 1 cup shredded queso fresco or Monterey Jack
- 3 dried guajillo chiles stemmed and seeded
- 1 garlic clove
- ¼ white onion
- Salt to taste
- Sides:
- 1 cup refried beans
- 1 cup guacamole
- 1 grilled poblano pepper optional
- Grilled onions or scallions
Instructions
- Make the enchilada sauce: Toast guajillo chiles lightly in a dry pan until fragrant. Soak in hot water 10 minutes. Blend with garlic, onion, and a splash of soaking liquid until smooth. Strain and simmer the sauce for 5 minutes in a little oil. Salt to taste.
- Prepare enchiladas: Lightly fry each tortilla in oil to soften. Dip in sauce, fill with cheese, roll, and set aside. Keep warm.
- Grill the steak: Season steaks with salt and pepper. Heat oil or tallow in a hot skillet or grill pan. Cook steaks 2–3 minutes per side for a nice sear.
- Assemble the plate: Place steak alongside enchilada, a scoop of beans, guacamole, grilled onions, and roasted poblano if using. It should look abundant, colorful, and balanced.
- Serve hot: With tortillas on the side and a cold cerveza in hand.
Notes
FAQ: All About Carne a la Tampiqueña
What cut of steak is best for Tampiqueña?
Traditionally, thin-cut beef steak like arrachera (skirt steak) or cecina is used. It sears quickly and stays juicy with a smoky char. Why does Tampiqueña come with enchiladas?
The dish was created as a celebration of regional flavors — steak, beans, rice, guacamole, and a cheese enchilada represent the spirit of northern Mexico on one plate. Can I make Carne Tampiqueña without a grill?
Yes — a hot cast-iron skillet or grill pan gives you the same char and flavor. Just cook fast over high heat for the best sear.
Traditionally, thin-cut beef steak like arrachera (skirt steak) or cecina is used. It sears quickly and stays juicy with a smoky char. Why does Tampiqueña come with enchiladas?
The dish was created as a celebration of regional flavors — steak, beans, rice, guacamole, and a cheese enchilada represent the spirit of northern Mexico on one plate. Can I make Carne Tampiqueña without a grill?
Yes — a hot cast-iron skillet or grill pan gives you the same char and flavor. Just cook fast over high heat for the best sear.