Carne Tampiqueña Recipe

Name: Carne Tampiqueña
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skirt steak, cut into 3-inch pieces; 3/4 cup fresh lime juice (about 10 limes); 1 teaspoon salt, divided; Cooking spray; 2 poblano chiles; 1 serrano chile; 1 small onion, cut horizontally into 1/2-inch-thick slices; 1 small tomato; 2 ounces queso fresco, cut into 4 slabs; 1 tablespoon extra-virgin olive oil; 2 teaspoons minced garlic; 12 (6-inch) corn tortillas; 1 ripe peeled avocado, sliced; 1 jalapeno pepper, thinly sliced; 6 lime wedges

Servings: persons

1 1/2 pounds skirt steak, cut into 3-inch pieces
3/4 cup fresh lime juice (about 10 limes)
1 teaspoon salt, divided
Cooking spray
2 poblano chiles
1 serrano chile
1 small onion, cut horizontally into 1/2-inch-thick slices
1 small tomato
2 ounces queso fresco, cut into 4 slabs
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
12 (6-inch) corn tortillas
1 ripe peeled avocado, sliced
1 jalapeno pepper, thinly sliced
6 lime wedges

1
Preheat grill to high heat.
2
Combine steak and juice in a large zip-top bag; let stand 30 minutes, turning occasionally. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Lightly coat grill rack with cooking spray. Place chiles on grill rack; grill 12 minutes or until charred on all sides, turning occasionally. Wrap chiles in foil; let stand 10 minutes. Place onion slices on grill; grill 10 minutes, turning once. Place tomato on grill; grill 6 minutes or until softened. Place steak on grill; grill 3 minutes on each side ?or until desired degree of doneness. Lightly coat cheese with cooking spray. Add cheese to grill; grill 1 minute on each side or until browned.
3
Peel, seed, and chop grilled chiles; place in a medium bowl. Chop onion and tomato; add to chiles. Stir in remaining 1/2 teaspoon salt, olive oil, and minced garlic. Cut steak across the grain into thin slices.
4
Warm tortillas according to package directions. Divide steak, onion mixture, cheese, avocado, and jalapeno among tortillas. Serve with lime wedges.
5
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831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds skirt steak, cut into 3-inch pieces, 3/4 cup fresh lime juice (about 10 limes), 1 teaspoon salt, divided, Cooking spray, and more.

Yes, Carne Tampiqueña falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carne Tampiqueña

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions