Mexican cuisine · Meat & Kebab

Carne a la Tampiqueña

Grilled beef tenderloin strips served with a green chili enchilada, bean purée, guacamole and grilled scallions.

Ingredients · for 4 servings

• 600g beef tenderloin or roast beef
• 8 corn tortillas
• 400g tomatillos
• 2 green chilies
• 1 white onion
• 1/2 bunch cilantro
• 8 scallions
• 400g black beans (canned)
• 2 avocados
• 1 lime
• 150g feta (or cream cheese)
• 4 tbsp oil

Instructions

1. Cut the beef tenderloin into four long, finger-thick strips, rub with 1 tbsp oil and let rest at room temperature for 15 min.
2. Simmer the tomatillos, green chilies and half the onion in a little water for 8 min. until soft, purée finely with the cilantro, then simmer the salsa in 1 tbsp oil for 5 min. until darker and thick.
3. Dice the remaining onion, sauté in 1 tbsp oil until translucent, add the drained black beans, and cook down for 5 min., mashing into a creamy purée.
4. Mash the avocados with the lime juice and season boldly; briefly dip the corn tortillas in the hot salsa, fold, and sprinkle with crumbled feta.
5. Sear the meat strips and scallions in the remaining oil in a very hot grill pan for 2–3 min. per side, until distinct grill marks form; let the meat rest for 3 min.
6. Arrange the meat, two enchiladas, bean purée, guacamole and grilled scallions side by side on large plates.