Carne Asada a la Tampiquena is accompanied with delicious side dishes like a cheese tacos covered in mole, refried beans, guacamole and spanish rice. Carne a la tampiquena is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur Jose Ines Loredo and his brother chef Fidel, from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. This is one of my absolute, favorite dinners, ever!
The steak is first seasoned and grilled with salt and pepper, then combined with freshly-roasted, long green chile and shredded Mexican cheese. The steak is broiled until all the ingredients are hot and juicy and the meat is cooked to perfection. This dish is quite simple. The chiles add a lively flavor and the cheese compliments the meat.
I yearn constantly for authentic Mexican food. This tampiquena steak was one of the meals I crave most often, and I’d order this steak at my favorite restaurants as soon as I visited home. It’s normally a large serving, usually served with a cheese enchilada, refried beans, arroz, guacamole, chips, and tortillas.
Left overs make some excellent Nachos. Chop up the leftover steak and top a bed of tortilla chips. Top with Monterey Jack cheese and melt in the broiler for a few minutes. Top with creama and salsa, enjoy.Print
Carne Asada a la Tampiquena
Carne Asada a la Tampiquena is accompanied with delicious side dishes like a cheese tacos covered in mole, refried beans, guacamole and spanish rice.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Dilute mole in prepared chicken stock (about 3 cups) and boil until it thickens. Fry the tortillas lightly and dip them in the mole, fold them over and sprinkle with cheese and chopped onion. Arrange on large individual plates. Broil or Grill beef and place next to enmoladas. Serve guacamole on a lettuce leaf, to one side hot beans topped with cheese and chips and finally, rajas de poblano fried in a little butter and combined with onion.
- Serving Size: 4