Tampiqueña Skirt Steak & Goat Cheese Enchilada
This is Chef Ivy's spin on carne a la tampiqueña, a popular Mexican dish pairing grilled steak with enchiladas and refried beans. Here, skirt steak is marinated for 24 hours in a chili spice rub, then grilled until tender. It’s served with a goat cheese-stuffed enchilada, refried pinto beans, and smashed avocado. A modern yet endlessly comforting take on classic Mexican cuisine.
Nutritional facts
Protein
69g
Carbs
64g
Calories
980
Fat
51g
Ingredients
Beans, Pinto, Dried, Chihuahua Cheese, Mexican Oregano, Bacon, Canola and Olive Oil Blend, Butter, Coriander, Onion Powder, Serrano Peppers, Black Pepper, Cumin, Cooking Spray, Cilantro, Corn Tortilla, Garlic, Hanger Steak, Cinnamon, Sweet Paprika, Heavy Cream, Onion, Kosher Salt, Goat Cheese, Cotija Cheese, Jalapeno Peppers, Granulated Garlic, Lime Juice, Lime, Tomatillo, Crushed Red Pepper, Avocado
Reviews
4.5
Based on 101 reviews
Love the marinated skirt steak, flavorful and not rubbery or chewy.
Tae · 05/16/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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