Tampico-style steak platter (Carne a la tampiqueña)

1. Pound the steak thin (about 5 mm) and marinate for 20 minutes rubbed with the lime juice, crushed garlic, a little oil, salt and pepper.

2. Char the poblanos over a gas flame or in the oven, let them sweat in a bag for 10 minutes, peel, deseed and cut into strips; soften with half the onion in a little oil for 5 minutes (rajas).

3. Toast the rice in a little oil until translucent, add twice its volume of salted water and simmer covered for 18 minutes. Fry the cooked black beans in a little oil with the rest of the onion until mushy.

4. Boil the tomatillos for 5 minutes and blend with salt; dip the tortillas in, fill with crumbled queso fresco (or feta), roll up and pour over the green sauce – these are the mini enchiladas on the platter.

5. Cook the steak in a very hot pan or on the grill for 2 minutes per side.

6. Serve on a large plate: steak, rajas, rice, beans, enchiladas, avocado slices and a spoonful of sour cream.

Tip: The point of tampiqueña is the generous platter – if you're short of time, the rice and beans can be yesterday's leftovers.