📍 Tamaulipas

Carne asada a la tampiqueña (Tampico-style grilled beef plate)

Name: Carne asada a la tampiqueña (Tampico-style grilled beef plate)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 beef fillets cut into long strips; 2 red-sauce enchiladas; Poblano chile strips with onion; Refried beans; Guacamole; Cheese and salt

· Lunch

A grilled strip of beef fillet served with an enchilada, chile strips, beans, and guacamole — a creation of Tampico.

Editorial content by WorldBites · 2026-10-04 · Contact

Carne asada a la tampiqueña (Tampico-style grilled beef plate): A grilled strip of beef fillet served with an enchilada, chile strips, beans, and guacamole — a creation of Tampico. — Photo: Gabriel Saldana · CC BY-SA 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.

⏱ 45 min🍽 2 servings📊 Intermediate🏷 Commonly associated

Preparation: 25 min
Cooking: 20 min
Waiting and resting: 0 min

History

The dish was conceived in the 20th century by Tampico restaurateur José Inés Loredo, who brought together on a single plate a beef fillet cut lengthwise and grilled, with representative sides: an enchilada, chile strips, beans, and guacamole. It spread across the country as a restaurant dish.

Ingredients

Adjust quantitiesServings

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

1
Season the strip of fillet with salt and pepper.
2
Grill it to the desired doneness.
3
Prepare the enchiladas and sauté the chile strips with onion.
4
Warm the refried beans and make the guacamole.
5
Serve the meat with the enchilada, the chile strips, the beans, and the guacamole on the same plate.

Cooking tips

This recipe starts with prepared enchiladas, beans and guacamole; warm them before grilling the meat.

Technique and preparation

What to check during preparation

Prepare the accompaniments before grilling so the finished plate can be served hot. Keep enchiladas and beans covered while completing the other components. Use a steak with an even thickness, check its internal temperature and allow the rest specified in the cooking reference. Give each accompaniment its own place rather than covering all the meat with sauce. A warm plate helps retain heat during assembly.