Entree: Mexico – Tamaulipas & Gulf North – Carne Asada a la Tampiqueña (Grilled marinated beef platter from Tampico served with an enchilada, refried beans, guacamole, grilled green onions, and warm tortillas)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 4 hrs

Total 5 hrs 5 min

Ingredients

- 2 lb (900 g) skirt or flank steak, trimmed
- 1/3 cup (80 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (1 g) dried oregano, preferably Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 8 small corn tortillas (about 8 oz / 225 g)
- 1 cup (100 g) shredded Oaxaca or Monterey Jack cheese
- 1 1/2 cups (360 ml) prepared red enchilada sauce
- 1 can 15 oz (425 g) pinto beans, drained (or 2 cups / 460 g cooked pinto beans)
- 2 tbsp (30 ml) lard or vegetable oil
- 1/4 cup (60 ml) water or reserved bean liquid
- 2 ripe avocados (about 14 oz / 400 g)
- 1/4 cup (60 ml) finely chopped white onion (about 40 g)
- 1 tbsp (15 ml) lime juice (additional)
- 1 small jalapeño, seeded and minced (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- Salt to taste
- 8 small green onions (cebollitas), trimmed
- 2 tbsp (30 ml) olive oil (for grilling cebollitas)
- Lime wedges, additional cilantro and warm extra tortillas for serving

Instructions

1. Whisk together lime juice, orange juice, garlic, vegetable oil, oregano, cumin, salt, and pepper in a bowl. Place the steak in a shallow dish or resealable bag, pour over the marinade, turn to coat, and refrigerate 1–4 hours (no more than 6 hours).
2. Prepare the enchiladas: warm 8 corn tortillas briefly in a skillet until pliable. Fill each with a little shredded cheese, roll, place seam-side down in a shallow baking dish, pour the warm enchilada sauce over them, and keep covered in a low oven (200°F / 95°C) until serving to melt the cheese.
3. Make the refried beans: heat the lard or oil in a skillet over medium heat, add half the chopped onion and sauté until softened, about 3 minutes. Add the drained pinto beans and water (or bean liquid), mash with a potato masher and cook, stirring, until creamy and heated through; adjust salt. Keep warm.
4. Make the guacamole: halve and pit the avocados and mash in a bowl. Stir in the remaining chopped onion, minced jalapeño if using, lime juice, cilantro and salt to taste. Cover to prevent browning.
5. Preheat a grill or cast-iron skillet to high heat. Drizzle cebollitas with olive oil and sprinkle with salt; grill until charred and tender, about 4–6 minutes, turning as needed.
6. Remove the steak from the marinade and pat dry. Grill over high heat 3–6 minutes per side for medium-rare to medium depending on thickness; cook longer for desired doneness. Let rest 5–10 minutes, then slice thinly across the grain.
7. To assemble a Tampiqueña plate, arrange sliced carne asada with one enchilada, a scoop of refried beans, a generous spoonful of guacamole, a few grilled cebollitas, lime wedges and warm tortillas on the side. Serve immediately.