El Paso’s absolutely very best ribeye sandwiches are at the Untamed Chef food truck. The Untamed Chef does wonderful things with ribeye steak sandwiches. I’m sure his pulled pork is just as good, but I can’t get enough of this ribeye sandwiches! He has added a ribeye tampiqueña sandwich to the menu and it may be addictive! Tampiqueña topping is traditionally roasted or grilled chiles, onions and tomatoes served on steaks, pork chops or chicken breasts. Sometimes there is a sprinkle of cheese or cilantro with it. The Untamed Chef adds a little crema (a thin Mexican sour cream) and a slice of asadero cheese to his ribeye sandwich when he plates it. I’ll be watching him closely next time and learning more about that.
Addiction: I had a couple of long days last weekend and instead of coming home to cook, I went to the food trucks. Friday night, I had my favorite Untamed Chef ribeye sandwich with jalapeño potato salad and a little lettuce on the side. Bliss on a bun! I noticed that a tampiqueña ribeye was new on the menu, so, I went back Saturday night and I tried the new treat. Now wish I could eat one of each sandwich at a meal, but, alas, I can’t. I’ll have to alternate or go on binge streaks!
I abstained from another ribeye sandwich on Sunday. By Monday, I was in tampiqueña withdrawal and forced myself to admit that ribeye sandwiches three out of four nights might not be the best idea. I decided to lighten things up a little and made chicken tampiqueña to get my chile fix. Of course, I didn’t use a recipe!
1 chicken breast half as big or small as you think you can manage
Tajin chile and lime powder
Granulated garlic powder (never garlic salt!)
Koser salt and pepper
Handful of sliced grape tomatoes
Roasted and peeled liced long green chiles or sliced fresh jalapeños
Thin slices of Panela or Asader Mexican cheese
Just a little bit of olive oil for the chicken and for the vegetables
Put chicken breast in a plastic bag or wrap loosely in plastic wrap, pound to an even 1/2 inch thickness. Remove from back and season both sides of breast lightly with Tajin poweder, garlic powder, salt and pepper.
Heat about a tablespoon of olive oil in a sauté pan, add chicken breast and brown lightly on both sides. Breast is done when an instant read thermometer reads 160º – 165º. Remove to a plate and tent.
While chicken cooks, heat about a tablespoon of olive oil in a fry pan with a lid. Add vegetables and sauté over medium until vegetables are softening and onion is getting a little color. Add a light splash of water and cover the pan. When there is almost no steam escaping the pan, remove the lid and take the pan off the heat.
Top the chicken breast with sliced cheese and cover with the tampiqueña-style vegetables.
I served mine with sliced avocado and uncooked grape tomatoes and a light sprinkle of chopped cilantro.