Carne Asada a la Tampiqueña Recipe – My FAVORITE Mexican Restaurant Plate to Order

when I go eat at a Mexican restaurant this is the plate that I have to try the tya this Plate's packed full of enchiladas rice beans guacamole and a big old slab of skirt steak garnished with peppers and onions this is in my opinion the best plate you can order at a Mexican restaurant this was after all one of the best selling plates for my restaurant days the tya and so in this video I'm going to show you how to cook each of these recipes that make up this epic platon but first a little history in the late 193 a restaurant tour named Jose in Loro and his brother Chef Fidel moved to the port of T talipa it was here where they would popularize the dish t t you get it now originally this was made to represent the Wasa region and culture with each ingredient given a meaning the oval platter represents the Wasa the strip of roasted meat the Rio panuco the green enchiladas the Wasco field the white cheese the purity of the people living in the waska region the guacamole the fruits of the region and the black beans representing both the fertility of the land and the oil boom in the area but M times have changed and as the popularity of this dish grew so did the variations on it some places Ser it with pinto beans instead of black beans you might even get a crispy Taco on the side we're going to cook it up how I usually found it served these days and how we served it at my restaurant but y'all let me know in the comments below what does your favorite Tuma play come with B we're going to be building this dampa plate from the ground up Terry's going to make her rice very similar to Mama Texas rice just as good if not better maybe I'm going to refry some beans over here let's get started I'm going to melt down about a tablespoon of lard and I'm going to start with a tablespoon of oil going to heat it up just a bit and then of course you have 1 cup of rice long green white rice and I have like two cups of beans these are homemade pinto beans by the way and then just stir it around and let it brown so Terry almost every dish has some little tricks what would you say or a couple of pro tips you would give our viewers got to have your oil heated and then just keep stirring because like AR f it can burn quickly my feel there was perfect after what four tries you're not supposed to tell them that I like to get my beans somewhere between a one and a two stage not runny but not super dry either somewhere in between you can also serve the beans whole some restaurants do it we call that fries andola they come in a little small bowl we like them refried just more flavor so you see how my rice is getting nice and toasty yeah nice that's what you're looking for actually my beans are done already I beat you wower what's my prize woohoo I kiss gr Champion you got to make it fun in the kitchen for sure actually aren grandma taught me how to make rice well laala right laala yeah she was the best rice cooker in the world in the world so at this point you can go ahead and add your spices or you can even try toasting it a little more but I'm going to stop because I don't want it to burn there's that fine line right you have to be real careful cuz the pan is very hot there's a lot of carry overheat and if you wait just a little too long I know a guy who's F burned a couple of times I'm not saying that where that carry over cooking I turned off the wrong one which one looks better they both look the same babe we were down to the last box we're like okay if this doesn't work we're trashing this video so all right I like the way it looks beautiful nice and toasty your Aroma is fantastic smells good and I do it the easy way I have my powders already mixed so let's go ahead and add our spices very good there you can give it a little toss I like my rice a little red how much tomato sauce is that uh like a/ four of a cup about 1/4 of cup okay something like that can we put some wow in there nope and then two cups of water all right warm water so that you can continue cooking and there you go and then you say and then no all right so it's boiling we're going to cover it and then turn it down and wait 15 minutes 15 minutes while the rice is cooking I'm going to Brown a little bit of flour so I'm putting this whole tablespoon of flour in here and I'm going to stir it around there's no oil there's nothing in there just heat secret here is you got to keep it moving especially if you have high heat slowly but surely it's starting to turn a little bit Brown you got to keep stirring and stirring and stirring otherwise you'll burn it you do not want to burn it the aroma tells me it's time to add the chile sauce it's really really smelling good this is about two cups and so you're going to want to grab a good whisk here and just whisk it all up and incorporate that flour this is going to thicken up your enchilada sauce and add a little extra Flavor now I also want my enchilada sauce to cook for at least 5 minutes because I have that flour in there it needs to thicken up a little and I want to make sure that flour is cooked all the way through I'm going give it a taste oh that's good little OG wouldn't hurt right I'm just going to put a little OG in here it does need a little bit of salt normally you don't have black pepper in there but I'm okay with black pepper let's give it another little stir I'm going to take a quick peek I bet it's been about 10 12 minutes I'm going to look this way oo that looks good honey looks beautiful okay cover it back up don't get mad at me but is what I to peek at her rice I like to peek it turn turn out perfect there go there's your timer it's been 15 minutes so that's what it looks like you think it's ready or you got a little bit more to go no I think it's ready I like to fluff it with the fork sometimes I'll go in there with a spoon right when it's done and she always sluff my hand of course you need a fork I like to fluff it up move around the spices and then cover it right back up leave it alone for another 5 minutes and let it set so my rice is ready I'm done all right cool in the meantime I think we need to make some enchiladas I'll call your mom mom tell us what you're doing what does it take to make these delicious enchiladas you got to dip them in the oil for first okay yes I dip them in the oil first then I dip them in here real quick and sorry guys I'm using my hands because it's the only way to do it it can be done without putting it in the oil but if the the theas are hard then it's very hard to roll them because they break up looking good Mama who's making them you are that's why that's why they're looking good all right it's real messy but real good so you can roll them without the oil but it's better and easier with the oil right oil yes got you better because they don't break so easy even though that broke with oil maybe it has too much cheese it could have been it looks fat it does look fat like me now usually in the restaurants here in Texas they use yellow cheese probably American because it melts quick and it's very good too very delicious for this particular one today we're going to use the gesso Fresco at my hands you're a real Chef Mama Tex I get it from my dad but he cook real different more American food now in the restaurant he worked roast potatoes and gravy cherry pies forgot to dip it oh I got too excited now we're adding more sauce on top because you can see there that the tortillas absorb some of the moisture from the sauce so we need to add a little bit more I usually like to put uh the little onions okay chopped onions in there so what happened with the onions today I forgot so now we're going to put the geso Fresco on top we're we're going to put the geso Fresco on top and put them in the oven 15 10 15 minutes all right would you like to throw some onions on top of there yes that would be good let me dye some up then boom now we have onions they should be good good you don't want to overpower the enchiladas with the onions and not taste them you see what I always say it's always about balance mhm always about balance I guess you learned that from me y I do believe so we're going to set our timer for what 10 15 minutes what do you think Mom 15 15 all right we're rolling at 350° I have the convection fan going so into the oven we go while that's going on let's cook up the other star of the show the big old skirt steak that's my favorite part I set a timer we've got about seven more minutes left I've got my griddle nice and hot I'm just going to put a little bit of oil on here let's get this puppy hot we're also going to put a couple of Chile here make some Chile Tori get those nice and roasty toasty oh yeah baby I hear you I hear you I'm going to put a little oil on top sh so that when we flip it over it's ready to keep on trucking don't forget to season your steak this rub was created for faitas and steaks you can get it at Pitmaster do us all right let's put a little pressure on here turn up the heat a little bit I think I needed more heat flip these chil over they're getting a nice little roasty toasty on them those enchiladas will be ready and if we time this right it'll be perfect timing want to get a nice sear on these vegetas let's flippity flip this skirt steak season the other side oh look at that pretty color let's get a little bit more seasoning on here we're looking good you don't want to overseason them you just want that nice little extra flavor you don't want to squeeze them to death just want to put a little pressure so you get nice even cooking and a nice delicious mited reaction Char we smoking baby I'm going to flip these over one more time look at that pretty tar we got going here now this stove gets hotter on one side than the other so I'm going to put the center right here where it's hot and I'm going to lower the heat on this side where we have our chisos we need to get that Char in the center as well all right I'm turning off off the heat I think this skirt Sak's done the chilas are done and we got two more minutes on the enchiladas I'm going to lay these right here on this big plate platon the buzzer just rang on our little stove let's check first make sure they're ready oh yeah they're ready they're ready okay cool oh yeah baby that's looking good this cheese it's not the kind that melts so it looks dry but the taste is there that's how it's supposed to be though right yeah that's the way it's supposed to be the yellow cheese is the one that smelt I'm going to put a nice little uh serving of beans on here man they smell good too and we're going to put a little bit of rice on here my lovely lady says we need to fill this plate up a little bit more so we're going to add another inila here over here over here over here over here so now we're going to put a little bit of wakamo Mo right here nice big dollop of avocado not too whipped up just right and we have our Chile storad too of course they usually comes with one but I like two all right and I almost forgot there's one more thing that goes on this dampa plate the way we used to make it at our restaurant we always used to have a little side salad too so I'm going to lay that right over here on the corners make it look nice and purred where's the crema yeah cremma would have been good on there right but they don't usually give you Crema at the restaurant anyway okay for salad Mama TCH I think we did a great job yeah we did I want to taste the enchiladas first though let's try them all right Cheers Cheers yum M oh boy that good Mama Dam no that's a good in I got to get some more that's delicious I need you mix it with beans rice that's not better that rice is delicious H really good very very good I'm going to try the beans on this side M they're good they got a little cold on me but damn they're delicious I'm dying to take a bite of that fajita there so I'm going to cut into that Mom let me cut us a couple of pieces make M mil more perfect cook right there smell like that like that Cheers Cheers very delicious super good I got to give me a second bite and a bite of my cheet yum in the tum that's all I got to say I guess we know how to cook I would say we do enchiladas perfect rice hun perfect beans perfect skirt steak cook to Perfection friends I hope you enjoyed this video we're going to go ahead and and uh split this plate up I'm going to get my half of the skirt steak or maybe I get the whole skirt steak and Mom can have the right me I'm just saying I love it I like very very good make sure you subscribe hit that like button tell your family and your friends you're interested in our American Pitmaster rubs go to pit master. us keep the smoke light and make it work boom bo a you do your little dance boom boom

Channel: ArnieTex

Views: 94,225

Keywords: carne asada, mexican food, mexican recipes, the best carne asada, carne asada recipe, mexico, tampico, huasteca, tampiquena steak, tampiqueña receta original, tampiqueña, tampiqueña de res, tampiqueñas receta, how to make tampiquena, tampiquena recipe, tampiquena plate, asada, beef, fajitas, skirt steak, mexican restaurant, mexican recipe, salsa, salsa roja, salsa verde, enchiladas, mexican rice, charro beans, restaurant fajitas, how to make fajitas, carne asada a la tampiquena, bbq

Id: lTu0vkhIrfo

Length: 13min 47sec (827 seconds)

Published: Sun May 05 2024