POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: avocado , chile , enchiladas , EP201 , food , Mexican , pepper , poblano , steak , tampico , tampiqueña , tortilla
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TAMPICO-STYLE STEAK COMBO
For the steak:
6 6 oz beef tenderloin slices, 2" to 3" thick
2 tablespoons fresh-squeezed lime juice
2 garlic cloves, minced
Kosher or sea salt, or to taste
Freshly ground black pepper, or to taste
For the poblano strips or rajas:
6 poblano chiles
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup white onion, thinly-sliced
Kosher or sea salt, or to taste
1 teaspoon white distilled vinegar
1 thick slice white cheese, panela, asadero or blanco
1 ripe avocado, halved, scopped and sliced
To cut and prepare the meat:
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 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.
To prepare the poblano strips or rajas:
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.
To prepare the grilled cheese:
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.
My Mom turned me onto your PBS program this past week. OMG, this looks so ME.!! As hubby is on a super low (800mg a day) sodium diet, dinning out at any of our favorite resturants is out of there. Tonight we are having Your Tampico-Style Steak Combo, minus the salt. (and no cookies) I'll have to let you know how it turns out, using salt substitute.
Thank you so much for the great recipes and awesome ideas.
Hola Carla, Yes! I'm interested to know how it turns out with the salt substitute. I'm glad I was able to give you some ideas.Pati Jinich replied to comment from Carla Jankowski | September 26, 2012 11:23 AM
Thanks for finally solving the mystery for me of how the Tampiquena steak I've been ordering in Mexican restaurants all these years is cut. I've sharpened my best knife and am on the look out for a good beef tenderloin sale. :-)
Happy your show is back for a new season on PBS here in Chicago.
Thought you would like this recipe for Tampiqueno.Cecilia Traina | October 15, 2012 9:46 PM
I had the Tampiquena steak in a nice Mexican restaurant in Houson Tx a few years back and have been unsuccessful in duplicating it. I can't wait to try your recipe and techniques. Thanks for sharing it!Pat Abruzzise | October 28, 2012 1:25 PM
Today I made tampiqueña and I loved it, and my husband loved it, but instead of fried beans we had frijoles charros, it was great!
I dont know if you have the recipe for tacos al pastor, the other day I tried to make them, but the taste was different, good, but different, and I really miss tacos al pastor and i want to make them, i hope you can give the recipe for that.
Thank you for sharing your great techniques and ideas!
Hola Mónica, You're tampiqueña with frijoles charros sounds delicious!! Thank you for trying the recipe. I don't have a recipe for tacos al pastor yet, but I will try to post something soon.Pati Jinich replied to comment from Mónica | December 3, 2012 11:34 AM
I think this is the recipe that I've been looking for!!! Can you tell me if Beef Tenderloin is the same as Filet Mignon? That is what a butcher told me but it turns out that is very expensive. I wonder if it goes by another name. I find pork tenderloin very easily but not beef.
Thanks for sharing!
I am definitely going to try this receipeSharon | December 9, 2012 1:00 AM
Hi Sherry, Filet Mignon is a cut off the beef tenderloin. Tenderloin is the most tender cut of beef, so it is usually more pricey. You can always try substituting a roast or round steak. Thank you for taking a moment to write me!!Pati Jinich replied to comment from Sherry Palencia | December 10, 2012 5:20 PM
Thank you, Sharon!Pati Jinich replied to comment from Sharon | December 11, 2012 6:23 PM
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