Carne Asada a la Tampiqueña (Tampico Style Steak Plate)
A classic Mexican restaurant plate of thin grilled steak with a red enchilada, guacamole, strips of poblano and beans.
Made with Classic guacamole and Red enchilada sauce and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min plus marinating
- LevelMedium
- Costabout £3.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Marinate the steak in your ready made carne asada marinade (see the base recipe) for 2 to 8 hours in the fridge. Discard the used marinade.
- 2
Char the poblanos over a gas flame or under a very hot grill for 10 minutes until blackened. Cover in a bowl for 10 minutes, peel and slice into strips.
20 min - 3
Fry the onion in 1 tbsp oil for 8 minutes until soft. Stir in the poblano strips and keep warm.
8 min - 4
Warm the red enchilada sauce (see the base recipe). Dip each tortilla in it for 10 seconds, fry briefly in 1 tbsp oil, fold in half and top with queso fresco.
2 min - 5
Pat the steak dry and sear on a very hot griddle for 2 to 3 minutes each side. Rest for 5 minutes.
6 min - 6
Plate the steak with 2 enchiladas each, the pepper and onion, a spoonful of guacamole (see the base recipe) and warmed beans.
Tips
- Ask the butcher for thin steaks. They cook in minutes and stay tender.
- Dip the tortillas in warm sauce only briefly or they fall apart.
- Serve everything hot at once. The plate loses its charm if the steak sits.
Storing and freezing
Best eaten straight away. Leftover steak and enchiladas keep in the fridge for up to 2 days if cooled within 1 to 2 hours, and must be reheated until steaming hot all the way through.
Questions
Where does Tampiqueña come from?
It is named for Tampico, Tamaulipas. The plate is usually credited to chef Jose Inés Loredo in Mexico City in the 1930s, though accounts differ, and it became a menu classic.
Can I swap the red enchilada for green?
Yes. Use the green enchilada sauce base for a tangier plate. Both versions are served in Mexican restaurants.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.