Filete a la Tampiqueña (Tampico-Style Steak Platter)

Filete a la Tampiqueña (Tampico-Style Steak Platter) ingredients

• 1.5 lbs Skirt Steak (Arrachera)
• 0.25 cup Orange Juice
• 2 tbsp Lime Juice
• 2 cloves Garlic, minced
• 0.5 tsp Ground Cumin
• 0.5 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 3 large Poblano Peppers
• 0.5 medium White Onion, thinly sliced
• 1 clove Garlic, minced
• 0.5 cup Mexican Crema or Sour Cream
• 0.25 cup Milk
• 0.5 cup Monterey Jack Cheese, shredded
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 4 count Corn Tortillas
• 1 cup Monterey Jack Cheese, shredded
• 1.5 cup Red Enchilada Sauce (store-bought or homemade)
• 0.25 cup Vegetable Oil
• 1 cup Guacamole
• 1.5 cup Refried Beans
• 1 count Limes, cut into wedges

How to make Filete a la Tampiqueña (Tampico-Style Steak Platter)

1. **Marinate the Steak:** In a shallow dish, whisk together 0.25 cup orange juice, 2 tbsp lime juice, 2 minced garlic cloves, 0.5 tsp ground cumin, 0.5 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Add 1.5 lbs skirt steak, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. **Prepare Poblano Peppers for Rajas:** Roast 3 large poblano peppers over an open flame, under a broiler, or on a hot griddle until the skin is charred and blistered all over. Place them in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Once cooled, peel the skin, remove the seeds and stems, then slice the peppers into thin strips (rajas).
3. **Cook the Rajas con Crema:** Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 0.5 medium thinly sliced white onion and sauté until softened, about 5-7 minutes. Add 1 minced garlic clove and cook for another minute until fragrant. Stir in the poblano strips, then pour in 0.5 cup Mexican crema and 0.25 cup milk. Bring to a gentle simmer, then stir in 0.5 cup shredded Monterey Jack cheese until melted and creamy. Season with 0.25 tsp salt and 0.125 tsp black pepper. Keep warm.
4. **Prepare Enchiladas:** Preheat oven to 350°F (175°C). Pour 1.5 cups red enchilada sauce into a shallow dish. Heat 0.25 cup vegetable oil in a small skillet over medium-high heat. Quickly dip each of the 4 corn tortillas into the hot oil for about 5-10 seconds per side to soften, then transfer to the enchilada sauce to coat.
5. **Assemble and Bake Enchiladas:** Place a coated tortilla on a clean surface, fill with 0.25 cup shredded Monterey Jack cheese, and roll it up. Place seam-side down in a small oven-safe dish. Repeat for remaining tortillas. Pour any remaining sauce over the enchiladas. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. **Cook the Steak:** While enchiladas are baking, heat 2 tbsp vegetable oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Remove the steak from the marinade, shaking off excess. Sear the skirt steak for 3-5 minutes per side for medium-rare to medium, or until desired doneness is reached and a nice crust forms.
7. **Rest and Slice Steak:** Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes before slicing against the grain into 0.5-inch thick strips. Resting allows the juices to redistribute, ensuring a tender steak.
8. **Assemble the Platter:** On each of four large plates, arrange a portion of sliced skirt steak. Alongside, place one hot cheese enchilada, a generous spoonful of Rajas con Crema, a scoop of guacamole, and a portion of warm refried beans. Garnish with lime wedges for squeezing over the steak.
9. **Serve Immediately:** Serve the Filete a la Tampiqueña platter hot, allowing guests to enjoy the full array of flavors and textures.

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