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Carne
Asada
Tampiquena
This is the traditional dish
from the Tampico Club from 1939. Recipe by Rick Bayless
Authentic Mexican.
Serves - 6
I
N G R E D I E N T S
4
(about 1 1/2 pounds total) thin steaks cut from the tenderloin or short
loin, or trimmed skirt steaks
About 2 tablespoons freshly squeezed lime juice
2 1/2 to 3 cups Frijoles de la Olla
(beans) (click for recipe)
About 3/4 cups Roasted Pepper Rajas (click link for recipe) made whipping
cream or broth
About 1 1/2 cups Chunky Guacamole (click
link for recipe)
4 romaine lettuce leaves for garnish
4 radish roses or radish slices for garnish
8 corn tortillas, preferably store-bought
1/4 cup vegetable oil, plus a little more if necessary
1/2 cup (about 2 ounces) crumbled Mexican
queso fresco or other fresh cheese such as feta or farmer's cheese.
I N S T R U C T I O N S
Seasoning The Meat
Lay steaks in a non-corrosive dish and sprinkle both sides with the lime
juice. Cover and refrigerate 1 - 4 hours.
Scrape the cooked beans into one small saucepan and the tomatillo sauce
into another; cover them and set aside. Scoop the rajas into a
small, oven-proof dish, cover with foil and set aside.
Last Minute Preliminaries
About one hour before serving, put together the guacamole. Lay the
romaine leaves on a plate and mound a portion of guacamole on each one;
decorate with radish roses or slices. cover lightly with plastic
wrap and refrigerate.
If the tortillas are moist, lay then in a single layer to dry until
leathery. Heat the oil in a large, heavy skillet over medium-high
heat. When hot enough to make the edge of a tortilla really
sizzle, quick-fry the tortillas one at a time, about 3 seconds per side,
to soften them. Drain well on paper towels, stack them up, wrap in
foil, place in the over and turn it on to 200 degrees. Set the
skillet aside to use for frying the meat.
Set out the cheese and onion. Place the rajas and 4 large heatproof
dinner plates in the oven. Set the beans and the tomatillo sauce
over low heat to reheat.
Frying The Meat
Dry the steaks on paper towels, then sprinkle with salt and pepper. Heat
the skillet from Step 3 over medium-high heat; if there isn't enough oil
left over to lightly coat the bottom, then add a little more. When
the pan is quite hot, lay in the steaks. Fry rare or medium-rare, 1 1/2
to 2 minutes per side; don't overcook. Remove to a wire rack set
over a plate and keep warm in the oven. (As the meat "rests, it will
reabsorb juices that would otherwise leak when cut.)
Assemble The Dish
Lay out the plates and assemble 2 enchiladas on each one: Remove a
tortilla from the foil, lay it on the side of one plate, ladle a little
sauce in the center, fold in half, then ladle sauce over the top; repeat
with a second tortilla, letting it overlap, the first one a little, then
sprinkle them with cheese and onion. Lay a steak on each plate, top with
a portion of the rajas, then slide a "romaine boat" of guacamole in
beside it. Serve immediately with bowls of steaming beans set to the
side of each plate.
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