Tampiqueña ©

Ingredients:

  • 1 corn tortilla
  • 2 lb skirt steak (butterflied)
  • 1 bottle LA COSTEÑA GREEN MEXICAN SALSA
  • 2 slices queso panela
  • 1 can LA COSTEÑA REFRIED PINTO BEANS
  • 1 jar LA COSTEÑA NOPALITOS
  • 1 side rice
  • 1 side guacamole
  • Salt and pepper
  • 1 tbsp colby jack cheese

Directions:

To make this Tampiqueña ©, preheat grill to over medium high heat. Season steak with salt and pepper. Transfer steak to the grill. Cook steak for about 10 minutes. When steak is cooked add the queso panela and LA COSTEÑA NOPALITOS to the grill. Grill the queso panela for about 2 minutes on each side. In a pan over medium high heat add 1 tbsp of oil, when oil is hot add 1 tortilla and fry for about 10 seconds on each side. To the tortilla add cheese and form into an enchilada. In the same pan add 1 cup LA COSTEÑA GREEN MEXICAN SAUCE and simmer for about 5 minutes. Transfer enchilada to the plate cover it with LA COSTEÑA GREEN MEXICAN SAUCE and sour cream. Also add the meat, rice, LA COSTEÑA REFRIED PINTO BEANS, panela cheese, LA COSTEÑA NOPALITOS, and guacamole on to the plate. Enjoy!

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