Ribeye Tacos with Salsa Verde

Extremely delicious meaty tacos with refreshingly tasty Salsa Verde, a delicate combination helping balance the richness of the ribeye steak, with the freshness of the tomatillos and lime.

In this recipe we cut the ribeye into thin slices and cooked over high heat, this approach was an inspiration from Philly Cheese Steak and worked beautifully with these tacos. For Salsa Verde we used canned tomatillos in brine, you may use fresh tomatillos, but we personally love that unusual sour aftertaste that the brine adds to the sauce.

Tortillas are made traditionally with Masa Harina, it is corn flour from Mexico and it is different from regular corn flour we see in stores, corn kernels are soaked in lime water before grinding, that is why the taste and texture are completely different. You may use wheat tortillas but corn tortillas are more tender and have that authentic taste that is adding up to the meat and sauce.

The tacos are served with a lime wedge and garnished with a few cilantro leaves and onion slices. Adding guacamole as a side dish or as an additional topping will make these tacos even more enjoyable and believe me, you will definitely crave for more of these.

‍

‍Recipe Card

‍

Method of Preparation:

• Prepare all the ingredients
• Corn tortillas. Water total ½ cup (50% room temperature, 50% hot). Mix masa harina, a small pinch of salt and water. Knead the dough in a bowl for a minute or 2 (until it comes together), cover with plastic film and set aside for 15-20 minutes
• Roughly chop ¼ onion
• Remove jalapeño stem and peel the garlic
• Heat up skillet and oil (medium-high heat). Add jalapeño and cook 20-30 seconds. Add garlic and onion, cook until onion becomes soft, but don’t brown it
• Remove jalapeño, onion and garlic to the blender. Add cilantro, tomatillos and a bit of brine from tomatillos, squeeze the juice of ½ lime, add a pinch of sea salt. Blend well for a few seconds. Pour the sauce in a food container, set aside
• Split the dough into 3 parts. Form 3 balls, around 70g each. Keep the dough balls covered to prevent them from drying
• Use a tortilla press to form the tortillas
• Heat cast iron pan (high heat). Cook the tortillas. Adjust cooking time in accordance with your cookware. The method in this recipe: 20 seconds, flip, 30-40 seconds, flip, 30 seconds, then flip couple times quickly to check the surface
• Slice ¼ onion into half-moons
• Chop green onion
• Slice lime into 3 wedges, pick cilantro leaves
• Pat dry ribeye steak with a paper towel
• Thinly slice the ribeye steak (to make it easier to cut the steak, place it for 20-30 minutes into a freezer prior to cutting)
• Heat frying pan/griddle. Heat oil. Add steak slices, season with salt and pepper. Cook until the meat is cooked through, but not overcooked (around 20-30 seconds)
• Serve the tacos: place beef on top of tortillas, pour salsa verde on top of the beef, add garnishes to your liking, sprinkle with lime juice. Important: serve hot and eat immediately. Goes great with guacamole on the side
• Enjoy!

-

‍About the Contributor

Evgeny and Alisa Belousov‍

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net