Steak Tampiquena

Steak Tampiquena

Steak is always good for Father’s Day. Skirt steak is especially easy and quick to grill so if you’re not a grill master, this recipe is for you. Traditionally Steak Tampiquena is served with a cheese enchilada, rice and refried beans. I also like to top the steak with a dollop of fresh and spicy guacamole. This steak needs to marinate overnight and the enchilada sauce needs to be made the day before so the flavors have time to meld together. By doing these two steps, this dinner is easy to pull together the next day. This recipe yields 4 servings but it is really simple to multiply the amounts and serve a crowd.

Steak Tampiquena

2 lbs. of skirt steak

4 Tablespoons of canola oil

4 garlic cloves minced

3 limes juiced

1.5 teaspoons salt

½ teaspoon of pepper

1 red onion thinly sliced

Mix everything except the steak and pour into a large Ziploc bag. Add the steak and mush the bag around until the marinate covers the entire surface of the steak. Refrigerate overnight. Light a charcoal grill, after the coals are hot (about 30 minutes). Remove the steak and onions from the marinate and discard the marinate. Add the steak to the grill and the onions to a grill basket. Grill about 5 minutes per side for medium-rare. Remove the steak and let it rest for 5 minutes. Slice thinly and serve.

Cheese Enchiladas

4 corn tortillas, small

2 cups of Oaxaca cheese grated

2 Tablespoons of canola oil

¼ cup of lard

½ lg. Spanish onion, chopped

4 cloves of garlic, minced

¼ cup of chili powder

2 Tablespoons of cumin

2 cups of chicken broth, more for thinning

2 Tablespoon of all-purpose flour

Salt & pepper to taste

To make the sauce, melt the lard in a medium saucepan. Add the onions, garlic, chili powder and cumin. Sauté for about 10-15 minutes until onions are soft and the chili powder is no longer raw tasting. Add the chicken broth and cook for 20 minutes on medium-low to reduce the sauce just a bit. Blend the sauce in a blender until smooth. When blending hot liquids always cover the blender with a kitchen towel and hold down the top. The top will try to pop off while blending. Add sauce back to the saucepan. Remove a ¼ cup of the sauce and whisk in the flour. Add the flour mix back to the pan and whisk constantly until thoroughly blended. Cook for about 10 minutes to reduce raw flour taste. Cool and refrigerate overnight. Reheat the next day on medium-low heat. Add additional chicken broth if needed to thin. This sauce freezes nicely if there is any left over.

To make the cheese enchiladas, heat the canola oil in a sauté pan on medium heat. Add one tortilla at a time turning after 5 seconds. Remove from heat and add ½ cup of cheese and roll up. Repeat until all 4 enchiladas are filled. Place the enchiladas in a warm oven (200 degrees) for about 5 minutes until cheese has melted. To serve, place the enchilada on a plate and top with the warmed enchilada sauce.

Refried Black Beans

15 oz can of black beans rinsed

3 Tablespoons of bacon grease

½ lg. Spanish onion, chopped

3 cloves of garlic minced

½ jalapeno, seeded and minced

1 Teaspoon of cumin

1 Teaspoon of oregano

Salt & pepper to taste

Heat the bacon grease in a large skillet. Add the onion, garlic, jalapeno, cumin, and oregano. Sauté until onions are soft, add the black beans and smash with a potato smasher. Salt & pepper to taste. Serve warm.

Mexican Rice

1 cup of long grain white rice

2 cups of chicken broth

2 Teaspoons of annatto powder

1 Tablespoon of butter

Add everything to a medium saucepan and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Fluff the rice with a fork and serve.

Spicy Guacamole

1 lg. ripe avocado, peeled and seed removed

½ lime juiced

2 Tablespoons of finely chopped onion

1/2 jalapeno seeded and minced

3 Tablespoons of chopped cilantro

Salt to taste

Mix everything together and mash the avocado until lightly chunky. Serve right away.

Serves 4

This story appeared on Norcross Patch.