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5 from 1 vote

Tampiqueña Steaks with Grilled Avocados

The steak is first seasoned and grilled with salt and pepper, then combined with freshly-roasted, long green chile and shredded Mexican cheese. The steak is broiled until all the ingredients are hot and juicy and the meat is cooked to perfection.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Servings: 4 servings
Calories: 941kcal



  • 4 Anaheim or Hatch chiles roasted, peeled, stemmed, and cut into ½-inch strips

Tampiqueña Steak:


  • 1 cup shredded Oaxaca or asadero cheese

Grilled Avocado:

  • 2 avocados
  • 2 tablespoons fresh lime or lemon juice
  • 1 1/2 tablespoons olive oil
  • seasoned salt to taste
  • fresh basil chopped


Rajas (Chile Strips):

  • Preheat broiler.
  • Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
  • Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
  • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
  • Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Tear open and pull out the seed pod. Cut the stem off and slice lengthwise into strips that are about a 1/2″ inch wide.

Tampiqueña Steak:

  • Season the meat on both sides with salt and pepper.
  • Heat grill on medium high heat. Place steaks on grill and cook the meat for about 3 to 4 minutes on each side, with the lid down for medium-rare to medium steaks. Cook longer depending on your desired doneness.
  • Remove the steaks and transfer to a foil lined baking sheet and allow them to rest a few minutes.
  • Add chile strips and sprinkle cheese and place in broiler till cheese melts and bubbles for 2 to 3 minutes.

Grilled Avocado:

  • Cut avocado in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut-side down and grill for 2 to 3 minutes. Season with salt, to taste. Sprinkle with fresh chopped basil and serve in shell or sliced.

To serve:

  • Serve the tampiqueña steak with half a grilled avocado, a side of pinto beans and grilled green onions.


Make sure to pick rpe avocados for this recipe. When ripe, avocado remain sturdy on the grill and are delicious when served warm with a meal, alone as an appetizer, or mashed into a smoky guacamole. 


Calories: 941kcal | Carbohydrates: 15g | Protein: 61g | Fat: 71g | Saturated Fat: 29g | Cholesterol: 202mg | Sodium: 839mg | Potassium: 1195mg | Fiber: 9g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 4mg