The recipe for Filet a la tampiqueña, or Carne a la tampiqueña, was born at the “Tampico Club”, in Mexico City, a very important local restaurant in the 1930s, in 1939 by restaurateur José Inés Loredo and his brother chef Fidel from the State of San Luis Potosí, who emigrated to the port of Tampico, in Tamaulipas.
Each ingredient was given a meaning.
The oval plate represents the Huasteca, the homeland of the creator of this dish.
The strip of grilled meat the Rio Panuco; the green enchiladas, the Huasteca field; the white cheese, the purity of the people living in the Huasteca; the guacamole sauce, the fruits of the region; the black beans, the fertility of the land and the oil boom of the area.
The best cut to make the recipe is falda de res (skirt steak) or arrachera (flank steak), which should be long and thin.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Grill
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 3.3 lbs beef skirt steak (or another beef cut)
- 6 enchilada
- 1 onion
- 6 poblano peppers
- 19.8 oz refried beans
- to taste guacamole
- 3 cloves garlic
- to taste olive oil
- to taste salt and pepper
Steps
• Flatten the meat until very thin.
• Cut the meat into 4 long steaks and season generously with garlic, salt, and pepper to taste. Cover and set aside; it should reach room temperature before grilling.
• Peel and clean the poblano peppers. Slice into strips: long and thin.• Slice the onion into thin slices.
• Heat a tablespoon of oil in a pan over medium-high heat, sauté the onion for a couple of minutes, add the slices of poblano pepper, adjust the salt and cook until the onion becomes translucent.
• Heat a grill (or a pan) over medium-high heat, grease with the other tablespoon of oil. Grill the steaks for about 2 and a half minutes per side, depending on thickness. The meat should be cooked but tender and juicy.
• For the preparation of the enchiladas follow this recipe, excluding the sour cream from the sauce.
• Heat the refried beans (if you want to prepare them you can find the recipe on the blog).
• Serve the meat in the center of the plate, lay a portion of slices with onion along the meat. On one side of the meat arrange the poblano peppers, a portion of guacamole and beans, on the other side the enchilada and, if desired, a small portion of rice.
