We know the last thing the internet needs is another taco recipe, but we can’t resist sharing this one with you, courtesy of a chef and friend of WomensForum...
This is my go-to recipe when I want to impress my guests with "fancy" tacos, whatever that means these days. But, I find that by using rib eye instead of skirt steak, it can elevate the street food taco to a luxurious meal.
Living in Los Angeles and so close to the Mexican border, there is no shortage of taco outlets in every corner, whether at a taco truck, in a cozy hipster shack or in the fancy eateries throughout town. There are fervent debates as to what makes a good taco, aspects that are all considered at the yearly city competition aptly named "Tacolandia," which determines who makes the best taco in town. L.A. takes their tacos seriously.
But, the taco seems to be a national even a worldwide obsession and I can see why. The tortilla is a perfect canvas and vessel to create infinite combinations of ingredients from all types of cuisines. That’s why we all love the taco on every menu. But don’t mistake tacos for a cop-out meal.
Growing up eating tacos in Mexico as a kid and as an adult, I have learned that tacos, good tacos, are anything but a cop-out. In Mexico, details go into every element of the taco from the tortilla, to the meat preparation, to the salsa and garnish. So in this recipe, I’ll show you how to easily make each ingredient stand out. Then we are literally going to layer the flavors on what will yield an exquisite taco. I should also mention that the majority of this meal can be prepared ahead of time!
Marinated rib eye taco with chipotle black bean puree, topped with an avocado tomatillo salsa and crunchy red cabbage …that’s what’s for dinner today. Buen Provecho!
Rib Eye Tacos with Avocado Salsa Recipe
Rib Eye Marinade
- 1 cup orange juice
- 6 tablespoons chile powder or chile ancho powder
- 1 tablespoon garlic salt
- 2 teaspoons Worcestershire sauce
- 4 12-ounce rib eye steaks (boneless)
Chipotle Black Bean Puree
- 1 15-ounce can black beans
- 2-4 chipotle chile peppers in adobo sauce
- 1 teaspoon olive oil
- 1 lb. tomatillos, husks removed, rinsed and quartered
- 2-3 serrano peppers
- ¼ cup onion, roughly chopped
- 2 garlic cloves
- ¼ cup cilantro, roughly chopped
- 1-2 avocados, peeled and pit removed
- 8-12 corn tortillas
- Red cabbage, shredded
- Radishes, sliced in rounds
- Mix together orange juice with chile powder, garlic salt and Worcestershire sauce with a whisk until chile powder is fully dissolved. Place steaks in a large baking dish and pour half of the marinade over steaks, then turn steaks around and pour remaining marinade to coat steaks on all sides. Cover and refrigerate overnight.
- To make black bean puree, place black beans and chipotle chile peppers in a blender and puree until you get a smooth but thick consistency. Adjust seasoning with salt if necessary. Heat olive oil in a saucepan and add bean puree, cook for 3 minutes over medium low heat stirring often until heated through. Remove from heat and set aside.
- For Avocado Salsa, first blend tomatillos and serrano peppers together. Stop blender and add onion, garlic, and cilantro and continue to blend. At the very end, add 1 to 2 avocados (amount of avocado depend on the size of the avocados and your consistency preference). You are looking for a smooth almost creamy salsa. Add salt to taste and pour into bowl and reserve.
- Preheat your grill to a medium high. Remove steaks from marinade and season with salt and pepper to taste. Grill the steaks for about 6 minutes on each side, turning once. Remove from heat and transfer to a cutting board, allow meat to rest for at least 10 minutes. Slice steaks into strips and set aside.
- To assemble tacos, warm up corn tortillas and spread a layer of black bean puree on tortilla. Arrange rib eye steak strips and top with a spoonful of avocado salsa, a handful of red cabbage and garnish with radish rounds. Repeat until full or you run out of ingredients.
For more of Lori's recipes, visit www.cocinachronicles.com.
Photo Credit: Lori Sandoval