Ingredients with Measurements:
- 1 pound skirt steak
- 1/2 pound chorizo
- 1/2 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup refried beans
- 1/2 cup Mexican rice
- 1/4 cup guacamole
- 1/4 cup pico de gallo
- 1/4 cup queso fresco
Special equipment needed:
- Grill or grill pan
- Cast iron skillet
Step-by-step instructions:
1. In a bowl, mix together the vegetable oil, lime juice, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Marinate the skirt steak in the mixture for at least 2 hours in the refrigerator.
3. Preheat the grill or grill pan to high heat.
4. Remove the skirt steak from the marinade and grill for 3-4 minutes per side or until desired doneness is reached.
5. In a cast iron skillet, cook the chorizo over medium heat until browned and cooked through.
6. Serve the skirt steak and chorizo together on a plate.
7. Serve with refried beans, Mexican rice, guacamole, pico de gallo, and queso fresco on the side.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: high heat
- Cast iron skillet: medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 650
- Fat: 45g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak.
- Chorizo can be substituted with any type of sausage.
- Refried beans can be substituted with black beans or pinto beans.
- Mexican rice can be substituted with white rice or brown rice.
- Guacamole can be substituted with sliced avocado.
- Pico de gallo can be substituted with salsa.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add grilled onions and peppers to the plate.
- Serve with warm tortillas instead of rice and beans.
- Top with a fried egg for a breakfast twist.
- Use different types of meat, such as chicken or pork.
Tips and tricks:
- Make sure to let the skirt steak marinate for at least 2 hours for maximum flavor.
- Let the meat rest for a few minutes before slicing to retain juices.
- Use a meat thermometer to ensure the steak is cooked to your desired temperature.
Storage instructions:
- Store any leftover meat and sides in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meat in a skillet over medium heat until warmed through.
- Reheat the sides in the microwave or on the stovetop until warmed through.
Presentation ideas:
- Place the meat and sides on a large platter for a family-style presentation.
- Arrange the sides in small bowls around the plate for a colorful display.
Garnishes:
- Top with fresh cilantro or chopped green onions.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Mexican street corn
- Chips and salsa
Troubleshooting advice:
- If the meat is tough, it may not have been marinated long enough or cooked for too long.
- If the chorizo is too greasy, drain the excess oil before serving.
Food safety advice:
- Make sure to cook the meat to the appropriate temperature to avoid foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Carne a la Tampiqueña is a traditional Mexican dish named after the city of Tampico in the state of Tamaulipas.
Flavor profiles:
- The skirt steak is marinated in a tangy and savory mixture, while the chorizo adds a spicy and smoky flavor to the dish.
Serving suggestions:
- Serve the meat and sides on a large platter for a family-style meal.
- Pair with a cold beer or a margarita for a refreshing drink.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican