Mexican Tampiquena Recipe Video
Chef Patrico Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New York City makes traditional "tampiquena". The secret is in the marinade. For very flavorful steak, Patricio recommends marinading for 24 hours. If you are short on time, 1 hour will give you flavor.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings1
Main IngredientBeef
Ingredients
*Tampiquena*
2 12oz strips of skirt steak
Lime-soy marinade
2tblsp chopped garlic
2cups maggi or soy sauce (Maggie is our mexcian version of soy sauce)
11/2cups lime juice
1/2cup olive oil
*Corn salsa*
3cups grilled corn
11/2cups diced tomatoes
1cup small diced onions
4tblsp chopped cilantro
2 poblano chiles (roasted, cleaned and diced)
lemon juice
salt
*Marinated rajas*
1 red bell pepper (roasted on top of flame)
2poblano chiles (roasted on top of flame)
1 yellow bell pepper(roasted on top of flame)
1 spanish onion sliced
4tblsp chopped oregano
1/2cup sherry wine vinegar
1/4cup orange juice
1/4cup lemon juice
1tblsp honey
3tblsp canola oil
salt
Directions
*Steak*
Place all of the ingredients in a bowl and whisk together well.
Marinate skirt steak in marinade for a couple of hours.
*Corn Salsa*
Clean corn and leave one layer of husk and place on top of a hot grill and let charred for 15-20 minutes turning constantly. Let corn cool down. Once the corn is cooled take corn of the cob and place in a bowl and combine with the rest of the ingredients. Season to taste.
*Peppers*
Once peppers and pobalnos are roasted place in a bowl and cover with plastic for 20 minutes to sweat. Take peppers and peel. Discard all of the seeds. Cut peppers in julienne. When done heat up sauté pan, add olive oil and cook onions until translucent then ad peppers and sauté for 3 minutes. Set aside and let cool down. Once cooled place peppers mixture into a bowl and combine with the rest of the ingredients. Let marinate for 3-4 hours.
Place all of the ingredients in a bowl and whisk together well.
Marinate skirt steak in marinade for a couple of hours.
*Corn Salsa*
Clean corn and leave one layer of husk and place on top of a hot grill and let charred for 15-20 minutes turning constantly. Let corn cool down. Once the corn is cooled take corn of the cob and place in a bowl and combine with the rest of the ingredients. Season to taste.
*Peppers*
Once peppers and pobalnos are roasted place in a bowl and cover with plastic for 20 minutes to sweat. Take peppers and peel. Discard all of the seeds. Cut peppers in julienne. When done heat up sauté pan, add olive oil and cook onions until translucent then ad peppers and sauté for 3 minutes. Set aside and let cool down. Once cooled place peppers mixture into a bowl and combine with the rest of the ingredients. Let marinate for 3-4 hours.
Comments
Comments: 7 |
Add a Comment
Shady says :
ummm. I love Flank Steak. Monica you are CUTE!
Posted on: 18 March 2010 - 11:01am
iLoveFunFood says :
I've tried this recipe. . . outstanding! I've got to try Mercadito's next time I'm in the Village. . . thanks Fun Food.
Posted on: 20 October 2007 - 10:33am
iLoveFunFood says :
Monica, I heard your segment on WBAL in Baltimore. . great job! Now more people can learn about Fun Food. .. I love this recipe. . Patricio really gave some great insight! MORE!
Posted on: 29 September 2007 - 1:18pm
Monica says :
Thanks for the note! We wanted him facing the camera when he talked. Seeing the side of me was a better option. His food is amazing!!
Posted on: 25 September 2007 - 3:59pm
shantihhh says :
Need to concentrate on the Chef Patrico Sandoval and his food-maybe she shouldn't be in the front of him.
Posted on: 22 September 2007 - 12:32am
