Entree: Mexico – Tamaulipas & Gulf North – Tampiqueña (Grilled skirt steak plated with a cheese enchilada, refried beans, and roasted pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) skirt steak (arrachera), trimmed
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 8 corn tortillas (6-inch)
- 2 cups (200 g) shredded Oaxaca or Chihuahua cheese
- 2 cups (480 g) refried pinto beans, warmed
- 1 large poblano pepper, roasted, peeled, and sliced
- 1 small white onion, thinly sliced
- 1 ripe avocado, mashed with salt and a squeeze of lime for guacamole
- 1/2 cup (120 ml) red enchilada sauce
- 1/4 cup (60 g) crumbled queso fresco, for garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- 2 tbsp (30 ml) vegetable oil or lard for frying enchiladas and grilling tortillas
- Salt to taste

Instructions

1. Combine lime juice, 2 tbsp (30 ml) vegetable oil, minced garlic, oregano, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper in a shallow dish. Add the skirt steak, turning to coat, and marinate at room temperature 30–60 minutes or refrigerate up to 2 hours; bring to room temperature before grilling.
2. Preheat a grill or cast-iron skillet to high. Oil the grill grates or skillet lightly. Grill the poblano whole, turning until charred on all sides. Transfer to a bowl and cover to steam for 10 minutes; peel, seed, and slice.
3. Warm the tortillas briefly on the grill or in a dry skillet to make them pliable. Heat 2 tbsp (30 ml) oil or lard in a skillet over medium heat, dip each tortilla briefly in warm enchilada sauce, fill with a small handful of shredded cheese, roll tightly and place seam-side down in a single layer in the skillet to set and lightly brown both sides; keep warm in a low oven.
4. While enchiladas warm, heat the refried beans gently in a small saucepan; season with salt to taste and keep warm.
5. Grill the marinated skirt steak over very high heat 2–3 minutes per side for medium-rare (time will vary with thickness). Let rest 5 minutes, then slice thinly against the grain into strips.
6. To plate each serving: place a portion of sliced skirt steak, one cheese enchilada, a scoop of refried beans, and a few slices of roasted poblano. Add a spoonful of mashed avocado (guacamole), sprinkle with crumbled queso fresco and chopped cilantro, and serve with lime wedges and thinly sliced onion.