Tampiqueña
Victor M. Martinez
Victor M. Martinez
CARNE TAMPIQUEÑA
Ingredients:
6 steaks (I have no idea which part of the cow "aguayon" is, just use
a nice lean cut)
2 ancho peppers
1 small tomato
1 garlic clove
1/2 small onion
6 pieces of asadero cheese (substitute mozzarella)
6 tortillas
guacamole
1 onion, sliced
6 limes
oil, salt
Procedure:
Toast, devein and soak the peppers. Blend them with the tomato, garlic,
piece of onion and salt. Fry and season.
Rub the meat with lime juice and salt, grill it, preferably on a
charcoal fire. Barely grill the cheese, making sure it doesn't burn
(you can use a little mold to help you do this).
Serve in a plate: a piece of meat, some grilled cheese, a tortilla
dipped in the salsa and folded (the enchilada), half a lime,
guacamole and onion slices.
Serve with hot tortillas (corn of course) and beans.
Cocina Mexicana: http://mexico.udg.mx/cocina/
--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?
Wayne Lundberg
Victor M. Martinez wrote in message <78nkla$32s$1...@geraldo.cc.utexas.edu>...
>http://mexico.udg.mx/cocina/carnes/CarneTampiq.html
>
> CARNE TAMPIQUEÑA
>
Thank you Victor! This was my favorite meal while doing my thing with
Gigante for three years! Most restaurants serve a version of this fabulous
meal. I first had it on the train from Cd. Juarez to Mexico City back when
trains were luxury and so, so comfortable and colorful - 1970 or
thereabouts.
My students at Wal-Mart will send you their kudos as well since I am
teaching both English and Spanish classes on Saturdays and using your
recipes as much as possible. Wonderful learning tool and they go home with
mouth watering fully intent on trying them out.
Cheers!