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Carne Asada Tampiqueña Style
75% authentic · Mexican
A regional variation inspired by Tampiqueña style, this Carne Asada is typically served with enchiladas, beans, and a garnish of pico de gallo. The steak itself is marinated and grilled, offering a flavorful centerpiece to a more elaborate plate.
Ingredients
- Skirt steak1.5 lbs
- Orange juice1/2 cup
- Lime juice1/4 cup
- Garlic3 cloves, minced
- Cilantro1/4 cup, chopped
- Cumin1/2 teaspoon
- Dried oregano1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/4 teaspoon
- Olive oil1 tablespoon
- Corn tortillas4
- Cheese1/2 cup, shredded
- Red enchilada sauce1 cup
- Refried beans2 cups
- Pico de gallo1 cup
Steps
- 1
Prepare the marinade: In a bowl, combine orange juice, lime juice, minced garlic, chopped cilantro, cumin, oregano, salt, and pepper.
- 2
Marinate the skirt steak in the mixture for at least 2 hours, or preferably overnight in the refrigerator.
- 3
Preheat grill to medium-high heat. Remove steak from marinade and pat dry.
- 4
Grill the steak for 3-5 minutes per side until medium-rare. Let rest for 10 minutes before slicing thinly against the grain.
- 5
Prepare enchiladas: Warm tortillas, fill with cheese, roll, and place in a baking dish. Pour enchilada sauce over them and bake at 350°F (175°C) for 10-15 minutes until cheese is melted.
- 6
Warm refried beans.
- 7
Assemble the plate: Place sliced Carne Asada, enchiladas, and refried beans on a plate. Garnish with pico de gallo.
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