Bisonstek A La Tampiquena

Carne adobada The original recipe for bistek a la tampiquena was developed by the Loredo brothers in Tampico Mexico in the 1930's.  While it originally utilized cheaper cuts of meat (like skirt steak, for example) over the years it has evolved into a higher class meal using higher end cuts of meat.  This dish lends itself perfectly to the bison ribeye or new york strip steaks, as the rich, full, earthy flavors of the bison pairs beautifully with the Mexican spices used in the marinade.  This dish is probably the easiest dish you will ever prepare, and it cooks in less than 5 minutes!   Ingredients:  Serves 2 Marinade: 1.5 tsp. Guajillo chile powder 1.5 tsp. Ancho chile powder 1 tsp. Smoked Paprika 6 Cloves Garlic, finely minced 1/2 Cup Onion, finely chopped 1/2 Cup Lime Juice (fresh squeezed only!)   Dish: 1 Bison Ribeye, butterflied, so that each piece is only 1/2 inch thick (see photo) 2 Guajillo chiles (green, stemmed, seeded, and de-veined) 1/4 Cup Cotija Cheese, crumbled   Cooking Instructions: Mix the marinade ingredients in a large zip lock bag and put in the 1/2" thick steaks.  Toss the ingredients in the bag until the steaks are well coated.  Set aside in the refrigerator for several hours before cooking (overnight is best.)  After several hours, take the bag out of the fridge and let it sit at room temperature for at least an hour before cooking. Heat the grill until it is very, very hot.  While the grill is heating, put the chiles over the fire.  The skin will blacken and blister.  Keep turning the chiles every 2-3 minutes, or as soon as the skins start to blacken and blister.  When the skins are pretty much completely blistered, take chiles off the fire and put in a zip lock bag with a paper towell for 5 minute to sweat.  After the chiles have sweated, remove the skin and open the chile up to remove the seeds and stem.  Once that is done, slice the "meat" of the chiles into bite sized chunks and set aside to rest. The next step is to cook the meat, and this is the step that's most critical in this whole process.  By now your grill should be in the neighborhood of 500 degrees.  Take the steak from the bag and let it drip off well (or you'll have a flame, which you don't want.)  Place the meat on the hot grill.  This thinly cut steak will cook extremely rapidly, so don't leave the grill!  After no more than 1.5 - 2 minutes (usually 1.5 minutes is sufficient) flip the steak over.  Cook for no more than 1 minute.  Remove from the grill to the plate. I know, I know.  You're thinking how can this meat possibly be done.  Believe me, it's done.  This meat is very thin, and it cooks very rapidly.  The one thing you don't want to do is over-cook bison steak.  This will be plenty of time to reach a medium rare temperature inside.  Avoid the tendency to over-cook this meat.  It is very high in iron and will taste like liver if it's cooked more than medium. Plate the dish with the steak on the bottom and the cooked guajillo chiles over the top.  Sprinkle the cotija cheese over the whole plate.  This dish goes great with hot, fresh, corn tortillas and refried beans.  

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