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.