carne asada tampiqueña with guacamole, red enchilada, rice and beans
Print Recipe
5 from 2 votes

Carne Asada Tampiqueña

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Beef, Dinner, Mexican Classics
Cuisine: Mexican
Keyword: how to make authentic carne asada, how to make carne asada, what can I make using flank steak, what kind of meat do you use for carne asada
Servings: 4 servings
Author: Silvia

Ingredients

  • 1 lb High River Angus® thin flank steak or skirt steak
  • Garlic salt
  • Black pepper to taste
  • 1 Poblano pepper in parts of the USA, this is sometimes called a pasilla pepper, but is different from the Mexican pasilla
  • 1 medium white onion
  • 2 tablespoons oil
  • 4-8 corn tortillas taqueria-style, or 4 regular size corn tortillas
  • 1 cup enchilada sauce
  • Queso fresco
  • Refried black beans
  • Guacamole for the recipe, click on the link
  • Mexican red rice optional

Instructions

  • Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, see photo below.
  • Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
  • Grill, peel and seed the Poblano pepper, check out how to do it here. Cut into long strips. Peel onion and cut into thick slices.
  • Heat a skillet over high heat, add one tablespoon oil and saute onion for a couple of minutes. Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
  • Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
  • Heat the enchilada sauce and tortillas. Take one warm tortilla, submerge in the sauce, place on a plate, fill with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
  • Heat refried beans and rice.
  • Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.