Steak Tampiquena Mexican Steak

Dive into the vibrant flavors of Mexico with this Steak Tampiqueña, a classic dish that combines tender, marinated steak with indulgent cheese-filled enchiladas, savory Mexican rice, refried beans, and fresh, zesty guacamole. The skirt or flank steak is infused with a citrusy garlic marinade, then grilled to perfection, delivering a smoky, juicy bite every time. Paired with the comforting, cheesy warmth of red sauce enchiladas and garnished with fresh cilantro and lime wedges, this dish offers a true Tex-Mex feast on a single plate. Perfectly suited for family dinners or special occasions, this recipe is a flavorful showcase of authentic Mexican cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Skirt steak (or flank steak)
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 2 tablespoons Fresh lime juice
• 2 tablespoons Fresh orange juice
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Corn tortillas
• 1 cup Cheese for enchiladas (Queso Oaxaca or Monterey Jack)
• 1 cup Red enchilada sauce
• 1 cup Cooked pinto beans (refried or whole)
• 1.5 cups Mexican rice
• 0.5 cup Guacamole
• 2 tablespoons Fresh cilantro, chopped
• 4 pieces Lime wedges

Directions

Step 1

In a large bowl, combine olive oil, garlic, lime juice, orange juice, ground cumin, chili powder, salt, and black pepper to make a marinade.

Step 2

Place the steak in the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Step 3

Preheat your grill or grill pan to medium-high heat.

Step 4

Remove the steak from the marinade and let any excess drip off. Grill the steak for 4-6 minutes per side for medium-rare, or longer if preferred. Remove from heat and let rest for 5 minutes before slicing.

Step 5

While the steak is resting, warm the corn tortillas on the grill or in a skillet until lightly toasted.

Step 6

Prepare the enchiladas: Lay each tortilla flat, add a small amount of cheese, and roll tightly. Place seam-side down in a baking dish, cover with enchilada sauce, and sprinkle with remaining cheese. Bake at 350°F (175°C) for 10 minutes or until the cheese melts.

Step 7

Heat the pinto beans and Mexican rice according to your preference if they were prepared in advance.

Step 8

Serve slices of grilled steak alongside one or two enchiladas, a scoop of guacamole, Mexican rice, and pinto beans.

Step 9

Garnish the plate with fresh cilantro and lime wedges for extra flavor.

Nutrition Facts

Serving size	(2163.1g)

Amount per serving	% Daily Value*
Calories	4242.0

Total Fat 206.7g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 724.0mg	0%
Sodium 8885.5mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 52.2g	0%
Total Sugars 18.2g
Protein 304.1g	0%

Vitamin D 51.3IU	0%
Calcium 2125.4mg	0%
Iron 33.4mg	0%
Potassium 5433.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 28.2%

Carbs: 28.6%