Tampico-style Steak Plate (Carne a la Tampiqueña)
Carne a la tampiqueña Say it: CAR-neh ah lah tam-pee-KEH-nya
Carne a la tampiqueña is a classic Mexican platter that originated in Tampico, Tamaulipas, and became a staple in Mexico City restaurants. It features a thin grilled beef steak served alongside cheese enchiladas, creamy guacamole, refried beans, and smoky rajas (grilled poblano pepper strips). The combination of tender charred meat, rich sauces, and varied textures makes this an iconic, celebratory main dish that captures the bold flavors of northern and central Mexican cooking.
Tampico-style Steak Plate (Carne a la Tampiqueña)
Carne a la tampiqueña
Pronounced CAR-neh ah lah tam-pee-KEH-nya
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Season the steaks on both sides with minced garlic, salt, and black pepper. Drizzle with 2 tbsp vegetable oil and let marinate at room temperature for 15 minutes while you prepare the other components.
Make the guacamole. mash the avocados in a bowl, then stir in diced tomato, chopped onion, lime juice, cilantro, and ½ tsp salt. Taste and adjust seasoning. Cover and set aside.
Char the poblano peppers over an open flame or under the broiler until the skin is blistered and blackened, about 5 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and slice into thin strips.
Heat 1 tbsp oil in a skillet over medium heat. Add the sliced onion and cook until softened, 4 minutes. Add the poblano strips and cook another 3 minutes until lightly browned. Season with a pinch of salt and keep warm.
Warm the refried beans in a saucepan with the broth or water until they reach a creamy consistency. Keep hot.
Warm the enchilada sauce in a small pot. Briefly dip each corn tortilla in the sauce, fill with some shredded cheese, roll, and place seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle with the rest of the cheese. Bake at 375°F (190°C) for 10 minutes until the cheese melts and the sauce bubbles.
Heat a cast-iron grill pan or skillet over high heat until very hot. Grill the steaks for 2–3 minutes per side until well browned and cooked to medium (internal temperature 145°F / 63°C). Let rest 5 minutes.
Plate each steak with a portion of refried beans, two enchiladas, a generous scoop of guacamole, and a pile of rajas. Garnish with lime wedges and chopped cilantro.
Regional variants
In some Mexico City versions a small portion of grilled green onions or a cheese quesadilla is added to the plate. Modern adaptations may include a side of rice or swap the enchiladas for chicken instead of cheese.
Cook's notes
- Ask your butcher for “milanesa-style” thin steaks or pound thicker cuts between plastic wrap to ¼-inch thickness for authentic texture.
- For smokier rajas, grill the poblanos and onions on the same grill pan used for the steak.
- Prepare the guacamole, rajas, and beans up to 30 minutes ahead so the steak can be grilled at the last moment.
Serve with
Mexican rice, fresh corn tortillas, and cold beer or horchata.
Make ahead and storage
Guacamole, rajas, and beans can be made up to 2 hours ahead and gently reheated. Grill steak and bake enchiladas just before serving.
