Tampico Mexican dish, a culinary gem hailing from the vibrant port city of Tampico, Tamaulipas, Mexico, is more than just a meal; it’s an experience. Imagine tender, perfectly grilled steak, often skirt steak, accompanied by a rich and flavorful enchilada, creamy guacamole, tangy pico de gallo, and savory refried beans. Are you drooling yet? I know I am just thinking about it!

This iconic plate, a staple in Mexican cuisine, tells a story of tradition and resourcefulness. While its exact origins are debated, many believe it was created to showcase the diverse flavors and ingredients available in the Tampico region. The combination of grilled meat and enchiladas is a testament to the ingenuity of Mexican cooks, who have long sought to create balanced and satisfying meals.

What makes a Tampico Mexican dish so irresistible? It’s the symphony of textures and tastes. The smoky char of the steak, the soft tortilla of the enchilada, the creamy avocado, and the zesty salsa all come together in perfect harmony. It’s a dish that’s both comforting and exciting, familiar yet always a little bit different depending on the cook’s personal touch. Plus, it’s a complete meal in itself, offering a satisfying and flavorful experience that’s sure to please even the most discerning palate. So, let’s dive in and learn how to create this authentic Mexican masterpiece in your own kitchen!

Ingredients:

For the Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 tablespoon lime juice

For the Tampico Sauce:

1 tablespoon olive oil
1/2 white onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced (optional, for extra heat)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon sugar (to balance acidity)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro

For the Cheese Enchiladas:

8 corn tortillas
2 cups shredded Monterey Jack cheese (or your favorite melting cheese)
1/4 cup vegetable oil, for frying tortillas

For the Refried Beans:

1 tablespoon olive oil or lard
1/2 white onion, chopped
2 cloves garlic, minced
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup chicken broth or water
Salt to taste

For the Guacamole:

2 ripe avocados
1/4 white onion, finely chopped
1 jalapeño, seeded and minced (optional)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Salt to taste

For Garnish:

Sour cream or Mexican crema
Chopped fresh cilantro
Lime wedges

Preparing the Shrimp

Marinate the Shrimp: In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Toss to coat the shrimp evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This allows the flavors to penetrate the shrimp, making them extra delicious.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the shrimp from the skillet and set aside.

Making the Tampico Sauce

Sauté Aromatics: In the same skillet you used for the shrimp (or a clean skillet), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir in the dried oregano, cumin, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
Finish the Sauce: Stir in the chopped fresh cilantro just before serving. Taste and adjust the seasoning as needed. You may want to add a little more salt, pepper, or sugar to balance the flavors to your liking.

Preparing the Cheese Enchiladas

Soften the Tortillas: Heat the vegetable oil in a small skillet over medium heat. One at a time, briefly fry each corn tortilla for about 5-10 seconds per side, just until softened and pliable. This prevents the tortillas from cracking when you roll them. Drain the tortillas on paper towels to remove excess oil.
Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Place a softened tortilla on a flat surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese down the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
Bake the Enchiladas: Pour about half of the Tampico sauce evenly over the enchiladas in the baking dish. Reserve the remaining sauce for serving. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Making the Refried Beans

Sauté Aromatics: Heat the olive oil or lard in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Mash the Beans: Add the drained and rinsed pinto beans and chicken broth or water to the saucepan. Bring to a simmer, then reduce the heat to low. Use a potato masher or the back of a spoon to mash the beans to your desired consistency. Some people prefer them completely smooth, while others like them a little chunky.
Season and Simmer: Season the refried beans with salt to taste. Continue to simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld together and the beans to thicken. If the beans become too thick, add a little more chicken broth or water.

Preparing the Guacamole

Mash the Avocados: In a medium bowl, mash the avocados with a fork until you reach your desired consistency. Some people like their guacamole chunky, while others prefer it smooth.
Add the Remaining Ingredients: Add the chopped onion, jalapeño (if using), chopped fresh cilantro, and lime juice to the mashed avocados. Stir to combine.
Season and Serve: Season the guacamole with salt to taste. Serve immediately, or cover with plastic wrap, pressing the plastic wrap directly onto the surface of the guacamole to prevent browning. Refrigerate until ready to serve.

Assembling the Tampico Platter

Plate the Components: On a large platter, arrange the cheese enchiladas, refried beans, and guacamole.
Add the Shrimp: Top the enchiladas with the cooked shrimp.
Drizzle with Sauce: Drizzle the remaining Tampico sauce over the shrimp and enchiladas.
Garnish and Serve: Garnish with sour cream or Mexican crema, chopped fresh cilantro, and lime wedges. Serve immediately and enjoy!

Tips for Success:

Use Fresh Ingredients: The fresher the ingredients, the better the flavor of your Tampico dish.
Don’t Overcook the Shrimp: Overcooked shrimp can be tough and rubbery. Cook them just until they are pink and opaque.
Adjust the Heat: If you don’t like spicy food, omit the jalapeño from the Tampico sauce and guacamole.
Make Ahead: You can make the Tampico sauce, refried beans, and guacamole ahead of time and store them in the refrigerator until ready to use. The enchiladas are best served fresh.
Customize: Feel free to customize this recipe to your liking. You can add other vegetables to the Tampico sauce, such as bell peppers or zucchini. You can also use different types of cheese for the enchiladas.

Variations:

Tampico Chicken: Substitute the shrimp with grilled or pan-fried chicken breast.
Tampico Steak: Use grilled or pan-fried steak instead of shrimp.
Vegetarian Tampico: Omit the shrimp and use grilled vegetables, such as zucchini, bell peppers, and onions.

Serving Suggestions:

Serve with a side of Mexican rice.
Serve with a side salad.
Serve with warm tortillas.

Storage Instructions:

Store leftover

Conclusion:

Well, there you have it! I truly believe this Tampico-inspired dish is something special, and I urge you to give it a try. It’s not just a meal; it’s an experience, a vibrant celebration of flavors that will transport you straight to the heart of Mexico. From the tender, perfectly seasoned steak to the creamy enchiladas and the refreshing guacamole, every element works in harmony to create a symphony of taste that’s both satisfying and unforgettable.

Why is this a must-try? Because it’s more than just a recipe; it’s a shortcut to a restaurant-quality meal in the comfort of your own home. It’s a crowd-pleaser that’s perfect for family dinners, special occasions, or even just a weeknight treat when you’re craving something truly delicious. Plus, it’s surprisingly easy to make, even if you’re not a seasoned chef. I’ve broken down each step to ensure success, so you can confidently create a dish that will impress everyone who tries it. The combination of textures and tastes is simply divine, offering a delightful contrast between the savory steak, the cheesy enchiladas, and the cool, creamy guacamole. It’s a complete meal that’s both filling and flavorful, leaving you feeling satisfied and content.

But the best part? This recipe is incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a spicier kick, add a pinch of cayenne pepper to the steak marinade or use a hotter salsa for the enchiladas. If you’re not a fan of steak, you can easily substitute it with grilled chicken or shrimp. For a vegetarian option, replace the meat with grilled portobello mushrooms or black beans.

Serving Suggestions and Variations:

* Serve with a side of Mexican rice and refried beans for a truly authentic experience.
* Garnish with chopped cilantro, diced onions, and a squeeze of lime juice for added freshness.
* For a lighter meal, serve the steak and guacamole with a simple salad.
* Make it a fiesta by adding other Mexican favorites like quesadillas, tacos, or nachos.
* Consider offering different types of salsa, from mild to hot, to cater to everyone’s taste.
* If you’re short on time, you can use store-bought enchilada sauce and guacamole. However, I highly recommend making them from scratch for the best flavor.
* For a fun twist, try making mini Tampico plates as appetizers for a party.

I’m so excited for you to try this recipe and experience the magic of Tampico for yourself! I’m confident that it will become a new favorite in your household. Don’t be afraid to experiment with different variations and make it your own. Cooking should be fun and enjoyable, so relax, put on some music, and let your creativity flow.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did your family and friends think? Share your photos and comments on social media using [Your Hashtag Here] so I can see your creations. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to see what you come up with! Let me know if you have any questions, and I’ll do my best to help. Enjoy!
Tampico Mexican Dish: A Delicious Guide to This Regional Favorite

Cheesy enchiladas topped with succulent shrimp in a rich Tampico sauce, served with refried beans and fresh guacamole.

Prep Time45 minutes

Cook Time45 minutes

Total Time90 minutes

Category: Lunch

Yield: 4-6 servings

Save This Recipe

Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese (or your favorite melting cheese)
- 1/4 cup vegetable oil, for frying tortillas
- 1 tablespoon olive oil or lard
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 cup chicken broth or water
- Salt to taste
- 2 ripe avocados
- 1/4 white onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt to taste
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Lime wedges
Instructions
1. Marinate the Shrimp: In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Toss to coat the shrimp evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
2. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté Aromatics (Tampico Sauce): In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
4. Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir in the dried oregano, cumin, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
5. Finish the Sauce: Stir in the chopped fresh cilantro just before serving. Taste and adjust the seasoning as needed.
6. Soften the Tortillas: Heat the vegetable oil in a small skillet over medium heat. One at a time, briefly fry each corn tortilla for about 5-10 seconds per side, just until softened and pliable. Drain the tortillas on paper towels to remove excess oil.
7. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Place a softened tortilla on a flat surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese down the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
8. Bake the Enchiladas: Pour about half of the Tampico sauce evenly over the enchiladas in the baking dish. Reserve the remaining sauce for serving. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
9. Sauté Aromatics (Refried Beans): Heat the olive oil or lard in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
10. Mash the Beans: Add the drained and rinsed pinto beans and chicken broth or water to the saucepan. Bring to a simmer, then reduce the heat to low. Use a potato masher or the back of a spoon to mash the beans to your desired consistency.
11. Season and Simmer: Season the refried beans with salt to taste. Continue to simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld together and the beans to thicken. If the beans become too thick, add a little more chicken broth or water.
12. Mash the Avocados: In a medium bowl, mash the avocados with a fork until you reach your desired consistency.
13. Add the Remaining Ingredients (Guacamole): Add the chopped onion, jalapeño (if using), chopped fresh cilantro, and lime juice to the mashed avocados. Stir to combine.
14. Season and Serve: Season the guacamole with salt to taste. Serve immediately, or cover with plastic wrap, pressing the plastic wrap directly onto the surface of the guacamole to prevent browning. Refrigerate until ready to serve.
15. Plate the Components: On a large platter, arrange the cheese enchiladas, refried beans, and guacamole.
16. Add the Shrimp: Top the enchiladas with the cooked shrimp.
17. Drizzle with Sauce: Drizzle the remaining Tampico sauce over the shrimp and enchiladas.
18. Garnish and Serve: Garnish with sour cream or Mexican crema, chopped fresh cilantro, and lime wedges. Serve immediately and enjoy!
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcook the shrimp.
- Adjust the heat by adding or omitting the jalapeño.
- The Tampico sauce, refried beans, and guacamole can be made ahead of time.
- Customize the recipe to your liking by adding other vegetables or using different types of cheese.

Tampico Mexican Dish: A Delicious Guide to This Regional Favorite