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Pati's Mexican Table : TV Recipes

Pati Jinich

TAMPICO-STYLE STEAK COMBO
Tampiqueña

INGREDIENTS
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
Vegetable oil

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 PREPARE
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.

To serve:
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.


Comments

Hi Pati,
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.
Carla

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,
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.
Cheryl


Thought you would like this recipe for Tampiqueno.


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!


Hola Pati,
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!
Mónica

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.



Hola Paty,
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!
Sherry

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!!



I am definitely going to try this receipe

Thank you, Sharon!



Hola Paty,
I love your show and your recipes are fantastic! I am from Mexico, Uruapan Mich but I live with my family in Chicago, I have to tell you that I have to re-arrange my schedule on Saturdays to stay home and watch your show.
If you have a minute could you please write the history of Carne a la Tampiquena, I never heard the story before and I think I missed the first part of the story, what is the meaning of each ingredient of the dish and also what part of Mexico is coming from?

Thank you! You are very talented!

Erika V.

Of course Erika! Here goes. Mr Loredo came to Mexico City via Tampico. He opened a restaurant called The Tampico club where he had this famous combo plate: The meat cut so long (and zig zaggy) represents the Panuco river, the oval plate the Huasteca region where the Panuco lays, the enchiladas de fertile fields, the beans the fertile soil and the white cheese the purity of the people from that region. Pretty, no?



Love your show and loved this recipe. What a wonderful change of pace for tenderloin!


Hola Pati, I enjoy watching your show, just watched the episode with your Tampico-Style Steak. It looks delicious and want to try it. My question is I am a hunter and have alot of venison. Can I use a venison tenderloin or steak instead of beef? Thankyou for your answer.

Yes! Of course, you can try it with venison. I hope you do…



Hola Pati,

I saw this episode a year ago and thought one day I would live to try it. Yesterday was that day and it was amazing!!! Everyone loved the steak!! I am allergic to soy so i really can’t go out to eat anymore. This was even better than going out :-) I had to use canola oil and I had to use a different type of meat but it was great!! Thank you so much and now I have a great meal under my belt!

Thank you!!! I’m so happy you tried it!



When I am in Mexico each year, there are two or three things I always look for on a menu. One is the milanesa de res; the other, the tampiquena. But whereas almost all Mexican restaurants serve the former, the latter on appears in some, mostly in the north. The dish is really a tampiquena unless it has an enchilada roja, a guacamole or slices of avocado, beans (preferably black), a side sopa seca, and of course a tender juice flat iron steak. The combination of flavors is mindblowing, each bite augmented by the sides, all in honor of the Gulf port that once saw Mexico defeat Spain and, a century later, Cuban revolutionaries about to embark on invasion.


Pati, Until they started “Create TV” I had not had the privilege of seeing you cook. You light up my life! It is so much fun and the food is too delicious! I had to pick all my peppers before our first hard freeze here in Oklahoma, so I have a pile of poblanos ready. My hubby will be so happy!!

Hola Maca, Thank you so very much for watching! Let me know what you make with the peppers – I’ve plenty of recipes to help you use them up.




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