Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Tampiqueña (Tampico-style Steak Platter)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 1/2 lb (680 g) arrachera (skirt steak), trimmed
- 3 tbsp (45 ml) vegetable oil, divided
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) soy sauce
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to finish
- 1/2 tsp (1.5 g) freshly ground black pepper
- 8 (6-inch) corn tortillas
- 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
- 8 oz (225 g) queso Oaxaca or Monterey Jack, shredded
- 2 cups (460 g) cooked pinto beans (or 1 (15 oz) can, drained)
- 2 tbsp (30 g) lard or vegetable oil (for beans)
- 1/4 cup (60 g) white or yellow onion, finely chopped (for beans)
- 3 ripe avocados (about 18 oz / 510 g total)
- 1 small tomato, seeded and finely chopped (about 4 oz / 115 g)
- 1/4 cup (60 g) red onion, finely chopped (for guacamole)
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice (for guacamole)
- 1 small jalapeño, seeded and minced (optional, for guacamole)
- 4 large jalapeños, whole, for roasting (one per plate)
- Lime wedges, for serving
- Fresh cilantro sprigs, for garnish

Instructions

Short Description:
Grilled arrachera (skirt steak) served Tamaulipas-style with cheese enchiladas, refried pinto beans, fresh guacamole, and a roasted chile jalapeño for each plate — a coastal Gulf combination that highlights beef with classic Mexican sides.

Regional Notes:
This Gulf Coast/Tamaulipas variation centers on well-marinated grilled arrachera and the classic accompaniment of enchiladas and frijoles refritos. Unlike inland versions that may favor pork or mole, the Tampiqueña from Tamaulipas emphasizes charred beef and a single roasted chile per plate, paired with bright guacamole.

1. Make the marinade: whisk together 2 tbsp (30 ml) vegetable oil, lime juice, soy sauce, minced garlic, ground cumin, dried oregano, 1 tsp (5 g) kosher salt, and 1/2 tsp (1.5 g) black pepper in a bowl.
2. Marinate the steak: place the arrachera in a resealable bag or shallow dish, pour the marinade over it, remove excess air or cover, and refrigerate 30 minutes to 2 hours (no longer to avoid over-acidifying).
3. Prepare enchiladas: warm the enchilada sauce in a saucepan over low heat. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat; briefly fry each tortilla 8–12 seconds per side until pliable (do not brown heavily), drain on paper towels. Fill each tortilla with about 2 oz (55 g) shredded cheese, roll seam-side down into a shallow baking dish for 4 enchiladas (or serve individually), pour warmed sauce over, top with remaining cheese, and keep warm in a 300°F (150°C) oven for 8–10 minutes until cheese is melted. (If preferred, after rolling you can place enchiladas in a skillet, cover with sauce, and simmer gently until heated through.)
4. Prepare refried beans: heat 2 tbsp (30 g) lard or vegetable oil in a medium skillet over medium heat. Add 1/4 cup (60 g) chopped onion and sauté until translucent, about 3 minutes. Add 2 cups (460 g) cooked pinto beans and 1/4 cup (60 ml) of bean liquid or water. Mash with a potato masher or back of a spoon to desired consistency; cook, stirring, until thick and creamy, 4–6 minutes. Adjust salt to taste and add 1/2 tsp (1–2 g) ground cumin if desired.
5. Make guacamole: halve and pit the avocados, scoop into a bowl and mash to your preferred texture. Fold in the chopped tomato, 1/4 cup (60 g) red onion, 2 tbsp (8 g) cilantro, 1 tbsp (15 ml) lime juice, and minced jalapeño (if using). Season with salt to taste and cover to keep from browning.
6. Roast the jalapeños: while the steak rests later (or ahead of time), char 4 whole jalapeños directly over a gas burner, under a broiler, or on a hot grill, turning until evenly blackened and blistered, about 6–10 minutes. Place in a bowl and cover with plastic wrap or a sealed container for 5 minutes to steam, then peel or leave blistered, depending on preference.
7. Grill the steak: heat a grill or heavy cast-iron skillet to high (about 450–500°F / 230–260°C). Remove steak from marinade and pat lightly dry. Brush lightly with remaining 1 tbsp (15 ml) oil. Grill skirt steak 3–5 minutes per side for medium-rare (time varies with thickness) until a good char forms; use an instant-read thermometer for 125–130°F (52–54°C) for medium-rare. Transfer to a cutting board, tent with foil, and rest 5–7 minutes.
8. Slice the steak: slice the arrachera thinly against the grain into strips about 1/4-inch thick. Finish with a pinch of coarse sea salt.
9. Plate: arrange sliced steak on each plate, place one cheese enchilada to the side, spoon about 1/2 cup (120 g) warm refried beans alongside, add a generous scoop of guacamole, and place one roasted jalapeño on the plate. Garnish with lime wedges and cilantro sprigs.
10. Serve: encourage diners to squeeze lime over the steak and enjoy each bite with a bit of enchilada and guacamole for the classic Tampiqueña balance.