CARNE ASADA TAMPIQUENA
Rick Bayless's submitted this recipe for the Traditional and Authentic,Carne Asada from Tampico Club in Mexico City, 1939. There is a required 4 hour marinate time for the meat so plan ahead. Prep time does not include the time needed for preparing the individual side dishes.
Yield 6
Number Of Ingredients 10
Steps:
- Seasoning The Meat Lay steaks in a non-corrosive dish and sprinkle both sides with the lime juice. Cover and refrigerate 1 - 4 hours. Side Dishes Scrape the cooked beans into one small saucepan and the tomatillo sauce into another; cover them and set aside. Scoop the rajas into a small, oven-proof dish, cover with foil and set aside. Last Minute Preliminaries About one hour before serving, put together the guacamole. Lay the romaine leaves on a plate and mound a portion of guacamole on each one; decorate with radish roses or slices. cover lightly with plastic wrap and refrigerate. If the tortillas are moist, lay then in a single layer to dry until leathery. Heat the oil in a large, heavy skillet over medium-high heat. When hot enough to make the edge of a tortilla really sizzle, quick-fry the tortillas one at a time, about 3 seconds per side, to soften them. Drain well on paper towels, stack them up, wrap in foil, place in the over and turn it on to 200 degrees. Set the skillet aside to use for frying the meat. Set out the cheese and onion. Place the rajas and 4 large heatproof dinner plates in the oven. Set the beans and the tomatillo sauce over low heat to reheat. Frying The Meat Dry the steaks on paper towels, then sprinkle with salt and pepper. Heat the skillet from Step 3 over medium-high heat; if there isn't enough oil left over to lightly coat the bottom, then add a little more. When the pan is quite hot, lay in the steaks. Fry rare or medium-rare, 1 1/2 to 2 minutes per side; don't overcook. Remove to a wire rack set over a plate and keep warm in the oven. (As the meat "rests, it will reabsorb juices that would otherwise leak when cut.) Assemble The Dish Lay out the plates and assemble 2 enchiladas on each one: Remove a tortilla from the foil, lay it on the side of one plate, ladle a little sauce in the center, fold in half, then ladle sauce over the top; repeat with a second tortilla, letting it overlap, the first one a little, then sprinkle them with cheese and onion. Lay a steak on each plate, top with a portion of the rajas, then slide a "romaine boat" of guacamole in beside it. Serve immediately with bowls of steaming beans set to the side of each plate. Related Articles Avocado Leaves - Learn about using avocado leaves (hojas de aguacate) in your Mexican recipes. Guide to Mexican Cheeses (Quesos) - Guide to Mexican cheeses (quesos) including substitutes and recipe suggestions Mexican Food And Cooking History - Mexican food history information and resources guide. A guide and bibliography of Mexican foods and cooking. Tacos de Cazuela - Tacos de Cazuela or Soft Tacos from Earthenware pots.
CARNE ASADA TAMPIQUEñA
Steps:
- Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, see photo below.
- Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
- Grill, peel and seed the Poblano pepper, check out how to do it here. Cut into long strips. Peel onion and cut into thick slices.
- Heat a skillet over high heat, add one tablespoon oil and saute onion for a couple of minutes. Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
- Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
- Heat the enchilada sauce and tortillas. Take one warm tortilla, submerge in the sauce, place on a plate, fill with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
- Heat refried beans and rice.
- Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.
CARNE ASADA WITH DIVORCED ENCHILADAS TAMPIQUENAS
Add a traditional twist to your carne asada with this easy-to-make divorced enchiladas "a la tampiquena" using HERDEZ® Salsa Verde and HERDEZ® Salsa Casera. A dash of spiciness to celebrate the flavors of summer!
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly. Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place pliable tortilla on sheet pan. Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll tortilla and place into one small skillet, making 4 enchiladas total. Repeat process making 4 more enchiladas in a second pan. Meantime, season steak with salt and pepper and cook to desired degree of doneness. Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5 minutes. Transfer to plate and serve steak between one HERDEZ® Salsa Verde Enchilada and one HERDEZ® Salsa Casera Enchilada.
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
Steps:
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
STEAK TAMPIQUENA (MEXICAN STEAK)
I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!
Provided by Dawn399
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Sautee onion, garlic and tomato for 3 minutes or until tender.
- Set mixture aside.
- Preheat oven to broil.
- Cut green chile into long strips and set aside.
- Sprinkle seasoning salt on both sides of steak.
- Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
- Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
- Top with 2-3 strips of green chile.
- Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7
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- Combine steak and juice in a large zip-top bag; let stand 30 minutes, turning occasionally. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Lightly coat grill rack with cooking spray. Place chiles on grill rack; grill 12 minutes or until charred on all sides, turning occasionally. Wrap chiles in foil; let stand 10 minutes. Place onion slices on grill; grill 10 minutes, turning once. Place tomato on grill; grill 6 minutes or until softened. Place steak on grill; grill 3 minutes on each side ?or until desired degree of doneness. Lightly coat cheese with cooking spray. Add cheese to grill; grill 1 minute on each side or until browned.
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