Collection (5) Tampiquena Plate

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Nov 24, 1999, 3:00:00 AM11/24/99
Carne asada
Cheese enchiladas
Salsa cruda
Frijoles a la charra

Tampiquena Plate

Someone asked for authentic Mexican food. This plate makes a delicious, and
very filling, meal.

Carne asada
Cheese enchiladas
Salsa cruda
Frijoles a la charra

Carne Asada

1 1/2 lb. top sirloin, trimmed of fat, sliced into strips 1/8" thick
4 cloves garlic
1 tsp fresh-ground black pepper
1/2 tsp toasted, ground cumin seeds
ground chiles to taste, but you don't want to cover the taste of the meat

Toss the meat with the other ingredients and let sit while you prepare the
grill or, if you prefer to use a wok or a frying pan, about 45 minutes. If
grilling, let a single layer of charcoal become almost completely covered with
gray. Using a grill pan, put the meat directly over the fire. For medium
doneness, it takes about 2- 2 1/2 minutes per side. For rare, about 1 1/2
minutes. If using a pan, sear the meat on each side until done to your liking.
Serve immediately

Enchiladas en Chipotle (from The Border Cookbook by Jamison and Jamison)

2 tbsp. vegetable oil
2 Tbsp bacon drippings (or additional vegetable oil)
3 Tbsp all-purpose flour
2 cloves garlic, minced
2 tbsp. ground dried ancho chile or chili powder
3 cups beef stock
2 to 3 canned chipotle chiles, minced, plus 3 to 4 tbsp. adobo sauce
1 1/2 tsp. dried oregano, preferably Mexican
Salt to taste

1 1/2 lbs. asadero, Monterey Jack, or mild cheddar cheese, grated
1/2 medium onion, minced

Vegetable oil for pan-frying
12 to 16 corn tortillas
4 ounces queso fresco or fresh goat cheese, crumbled

In a saucepan, warm the oil and bacon drippings over medium heat. Sprinkle in
the flour and cook until a golden-brown roux forms, about 5 to 8 minutes. Add
the garlic and the ground chile. Stir in the stock slowly to avoid lumps and
add the chipotle chiles, adobo sauce, oregano, and salt. Bring the sauce to a
boil, then reduce the heat to a simmer. Cook the sauce for 20 to 25 minutes.
Prepare the filling by mixing the cheese and onion in a bowl. Preheat the oven
to 350 degrees. Grease a medium baking dish.

Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples. With
tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of
seconds. Don't let the tortilla turn crisp. Repeat with the remaining
tortillas and drain them. With tongs, dip a tortilla in the sauce to coat it
lightly. Lay the tortilla on a plate, sprinkle about 1/3 cup of filling over
it, and roll it up tightly. Transfer the enchilada to the baking dish. Repeat
with the remaining tortillas and filling. Top the enchiladas with the
remaining sauce, seeing that each enchilada is submerged in the sauce. Sprinkle
any remaining grated cheese over the enchiladas. Bake for 15 to 18 minutes,
until the enchiladas are heated through and the sauce is bubbly. Top with the
crumbled queso and serve hot.

Salsa Cruda

1 lb tomatoes
1 small white onion
3 green onions
3 fresh jalapenos (use four or five if you don't want to use the hot chiles)
1 or 2 hot chiles, such as chiltepins, pequins or chiles de arbol
enough cilantro to make a 1/4 cup
juice of 1/2 lime
salt to taste

Chop first six ingredients, mix in a bowl with the lime juice and salt. Let
sit in the refrigerator for about an hour. Serve cold.

Frijoles a la charra

2 cups dried pinto beans
5 cups (or more, if needed) of water
3 cups beef or vegetable stock
3 bay leaves
1/4 lb bacon, chopped
1 medium onion, chopped
5 cloves garlic, sliced thin
4 fresh jalapenos, sliced into thin strips
1 cup canned crushed tomatoes
1 tsp salt (plus more to taste)
3 tbsp. minced cilantro

Total cooking time takes about 2 1/2 hours.
Rinse the beans at least twice, making sure you get rid of any grit. Place
them in a stockpot or large, heavy saucepan. Then add the water, stock and bay
leaves. Let simmer, uncovered, over low heat. After an hour, stir the beans
up from the bottom. Make sure that the water comes to at least one inch above
the beans. If not, add hot water to bring it to that level. Repeat the
process again after another 30 minutes.
Cook the bacon in a skillet until browned, but not crisp. Remove the bacon,
leaving the drippings in the pain, and drain. Cook the onion, garlic and
chiles in the bacon drippings until soft. Then, add tomatoes and salt and
simmer for about 5 minutes. Add this mixture to the beans and continue cooking
the beans. Continue to check every 15 minutes to make sure the water level is
just above the beans. There will be some liquid left when the beans are done,
but they should not be watery. When beans are just about done, add the
cilantro and bacon. Give the beans a few more minutes to incorporate their
flavors. Serve warm.


As many large green chiles (New Mexico or poblano) as wanted

Grill (preferred method), saute or broil the chiles until their skins are
blackened. Then, seal them in a plastic baggie until they are cool enough to
be handled. Peel the chiles, then cut them into thin strips. Keep them warm
until ready to serve.

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