Celebrate Cinco De Mayo With Steak Tampequena

Are you tired of having the same old tacos, burritos, and beer for Cinco De Mayo? Well, liven things up with this delicious steak, cheese and chili pepper dish that was developed in the 1940’s by José Inés Loredo for his restaurant, the Tampico Club, in Mexico City. Serve this dish with a great wine like Katheryn Kennedy's Lateral. The dish isn't spicy so put a jar of hot sauce on the table. This recipe first appeared on this blog in January, 2013. 

Steak Tampequena

Serves 4
3-4 thin sliced steaks (round, sirloin or whatever)
2 small onions (minced)

4 Roma tomatoes (chopped)
4 cloves of garlic (chopped)
2(4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
4-6 slices Monterey jack pepper cheese or white Mexican blend cheese (sliced length wise)

Cooking the chilies, garlic, onions and tomatoes

The second side is ready for broiling

Heat olive oil in the pan and add onion, garlic, and tomatoes.  Sauté for 3 minutes or until tender.  Set mixture aside.  Preheat oven to broil.  Cut green chilies into long strips and set aside.  Sprinkle seasoning salt on both sides of steak.  Broil steaks for 3-4 minutes on one side.

The steaks are ready to serve

After removing the steaks from the oven, turn them over and place the mixture of tomato, onion, and garlic evenly on the steaks.  Top with 2-3 strips of green chili.  Next, place a slice of cheese on top of each steak covering the mixture and green chili strips.  Broil until steak is done and cheese is melted.  This usually takes about 3 minutes.  Serve this with some rice, beans, and a little salad.  Hot sauce and tortillas should also be available.

Kathryn Kennedy Lateral is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot grapes and it pairswell with this dish.