Steak Tampico Recipes

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STEAK TAMPIQUENA (MEXICAN STEAK)



Steak Tampiquena (Mexican Steak) image

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

2 -3 thin sliced quality cuts steak
seasoning salt
1 small onion (minced)
2 roma tomatoes (chopped)
2 cloves garlic (chopped)
2 (4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
2 -3 slices monterey jack pepper cheese or 2 -3 slices white Mexican blend cheese (sliced length wise)

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

TAMPICO-STYLE STEAK COMBO



Tampico-Style Steak Combo image

Tampico-Style Steak Combo recipe from Pati's Mexican Table Season 2, Episode 1 "Classic Mexican Food Battles"

Provided by Pati Jinich

Categories     Main Course

Time 50m

Number Of Ingredients 14

6 (6 ounce) beef tenderloin slices, (2″ to 3″ thick)
2 tablespoons fresh squeezed lime juice
2 garlic cloves (minced)
To taste kosher or sea salt
To taste freshly ground black pepper
Vegetable oil to cook the meat
6 poblano chiles
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup white onion (thinly-sliced)
To taste kosher or sea salt
1 teaspoon white distilled vinegar
1 slice panela cheese ((or asadero or blanco))
1 ripe Mexican avocado (halved, scooped and sliced)

Steps:

  • On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep. Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
  • Season the meat on both sides with the lime juice, garlic, salt and pepper.
  • When the meat is ready, lightly coat a griddle or large 12″ skillet with vegetable oil and set over medium-high heat. Once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.
  • Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it's faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They'll seem charred and blistered on the outside; the flesh must be cooked but not burnt - like roasting marshmallows over a fire.
  • Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
  • Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.
  • Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.
  • Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.

15-MINUTE STIR-FRIED STEAK TACOS



15-Minute Stir-Fried Steak Tacos image

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 pound skirt steak
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
Eight 6-inch corn tortillas
1 tablespoon vegetable oil
1 medium red onion, halved and cut into 1/4-inch-thick slices
Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving

Steps:

  • Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
  • Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
  • When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
  • Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

STEAK TACOS



Steak Tacos image

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless beef sirloin steak, cut into 1/4-inch strips
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 tablespoons lime juice
Hot pepper sauce
Flour tortillas
Shredded cheddar cheese, picante sauce and sour cream, optional

Steps:

  • In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

Nutrition Facts :

STEAK TACO



Steak Taco image

Slices of grilled flank steak are served on tortillas with avocado, pickled onions, lettuce, and cabbage.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 6

Number Of Ingredients 13

1 (3/4 pound) flank steak, trimmed
½ teaspoon freshly ground black pepper
Cooking spray
1 tablespoon fresh lime juice
½ tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon kosher salt
1 cup chopped romaine lettuce
1 cup chopped red cabbage
1 Avocado from Mexico, sliced
1 (16 ounce) jar pickled red onions
Grilled scallions for garnish
6 (6 inch) corn tortillas

Steps:

  • Sprinkle steak with pepper, pressing to adhere.
  • Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  • Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt.
  • Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
  • Heat scallions on grill until lightly charred.
  • Divide steak among tortillas.
  • Top with romaine, red cabbage, avocado and pickled red onions.
  • Garnish with grilled scallion.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 29 g, Cholesterol 13.6 mg, Fat 9 g, Fiber 6 g, Protein 10.7 g, SaturatedFat 1.9 g, Sodium 2011.2 mg, Sugar 2.1 g

MEXICAN STYLE TAMPIQUENA STEAK



Mexican Style Tampiquena Steak image

Marinated steak served with cheese enchiladas make a delicious meal in this tasty Mexican-style recipe. Time does not include marinating.

Provided by English_Rose

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
2 garlic cloves, minced
2 limes, juice of, only
1 teaspoon salt
fresh coarse ground black pepper
2 white onions, finely sliced
2 beef rib eye steaks
4 flour tortillas
8 tablespoons enchilada sauce
9 ounces sharp cheddar cheese, grated
guacamole, to serve
green chili, sliced, to garnish

Steps:

  • Mix together the vegetable oil, garlic, lime juice, salt, black pepper and white onion.
  • Coat the meat with the onion mixture, cover and marinate in the refrigerator for 24 hours.
  • Preheat the oven to 350°F
  • Spread the tortillas with enchilada sauce (reserving a little), fill with cheddar cheese (reserving a little) and roll up over the cheese.
  • Place the filled tortillas in an ovenproof dish. Spread with the remaining enchilada sauce and sprinkle over the reserved Cheddar.
  • Bake in the oven for 5-10 minutes until the cheese has melted.
  • Meanwhile, preheat a grill or griddle pan until very hot. Cook the steak on the grill or griddle until cooked to taste.
  • Serve the freshly grilled steak with the tortillas and guacamole, garnishing with the green chili.

Nutrition Facts : Calories 1006.8, Fat 74.5, SaturatedFat 31.6, Cholesterol 133.9, Sodium 2437.9, Carbohydrate 48.4, Fiber 3.7, Sugar 7.3, Protein 38.1

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