• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

Ribeye steak Tampiqueña (Tex-Mex)

2020-08-15

The original Mexican dish with this name is something very different than this.
The Tex-Mex version is what the local NM restaurants serve as steak Tampiqueña, although they probably use chuck steak.

I used a ribeye steak, brown rice instead of white, a lot more vegetables and a milder green chile.
Other than that, it's very similar to what Si Señor serves here in Deming, NM.

I didn't serve chips & salsa for starters or sopapillas afterwards, missed that. The main dish alone took me long enough to prepare. That's why it was so nice to dine out once in a while. Unfortunately, 7 months into Covid dining out is still not safe.

INGREDIENTS

This is what you need for 2 servings:

• 1 thick NY ribeye steak
• 1 medium yellow onion
• 2 green bell peppers
• up to 2 cups frozen onion & bell pepper mix
• 1 cup green chile
• 1 can beans for refrying
• shredded melting cheese (Chihuahua)
• olive oil
• S&P

Pic1: ribeye steak Tampiquena (Tex-Mex)

Directions

2020-08-15

Pic2: ingredients
Pic3: ribeye steak
Pic4: green chile

• Gather all ingredients.
• Marielos likes her steak well done. I sliced her part it in two thinner pieces that would cook quicker.
• Warm the green chile through or prepare from scratch.

 

onions and bell peppers

Pic5-7: onions, bell peppers

• Cut the onions coarsely (halves, eighths) and stir-fry until browning.
• Add sliced bell peppers. Stir-fry until a bit scorched.
• OPTIONAL: I added 1 cup water and stewed for 20 minutes.
  I love bell peppers when fully cooked, but they'll give me heartburn if not. 
• Serve over and with the steak.

 

refried beans

Pic8-10: refried beans with cheese

• Refry the cooked beans with some olive oil.
• When hot, stir in cheese.
• Keep stirring until the cheese has melted into the beans.
• Serve with the steak.

 

brown rice

Pic11-13: rice

• Boil rice as per package instructions.
• Serve on the side.

serving #1: with green chile

Pic14-16: thick steak = very rare

• I broiled the steak for 15 minutes.
  • The thick piece was still rare inside because it started out half-frozen.
    If you want the thick steak done further, thaw completely or turn and wait a few minutes longer.
• Serve the steak in the middle, beans left, rice right.
• Ladle the onion & bell pepper stew over and around the steak.
• Add a dollop of green chile on top.
• Enjoy. I did.

 

serving #2: no green chile

Pic17-19: thin steak = well done

• The thin steak was well-done throughout in 10 minutes under the broiler.
  If you want it done less, sear it in a frying pan instead, or remove earlier.
• Serve the steak in the middle, beans left, rice right.
• Ladle the onion & bell pepper stew over and around the steak.
• Enjoy. Marielos did. :-)

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other