Ribeye Tacos with Corn Sauce

Meat Me
Prepare the classic Ribeye Tacos and give them a more original touch with a corn and avocado sauce that we will show you how to prepare. For this Ribeye Tacos recipe, you should grill the meat and serve with warm tortillas. A great tip for grilling meat is to brush it with a touch of spiced butter. Remember that whenever a cut of meat is freshly taken off the grill, you should let it rest for at least two minutes.
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Ingredients
2
Servings
  • 250 grams masa dough, for the tortillas
  • 1/8 cups guajillo chile, ground
  • salt
  • 2 Meatme® rib eye steaks
  • 2 ears yellow corn
  • 2 ears corn
  • 1 manzano chile
  • olive oil, for brushing
  • salt and pepper
  • 1 cup tomato, cut into small cubes
  • 1/4 cups Meatme® onion chunks
  • 1/2 cups fresh cilantro, finely chopped
  • 1 cup Meatme® diced avocado
  • 1 cup sour cream
  • 6 cups lemon juice
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon garlic powder
  • fresh cilantro
Preparation
25 mins
50 mins
Low
  • Mix the corn dough with the ground guajillo chili and knead until it is colored and hydrated, season with salt. Form 30-gram balls and use a press to flatten them into tortillas. Set aside.
  • Brush the ribeye meatme® bife ancho cuts, corn, and manzano chili with olive oil, season with salt and pepper.
  • Prepare the grill, cook the white corn over indirect heat for 25 minutes. Place it over direct heat along with the yellow corn and manzano chili and cook over direct heat for another 10 minutes or until softened.
  • Cook the meat over direct heat for about 10 minutes, flipping halfway through the cooking time or until the desired doneness is achieved. Remove and let the meat rest for 2 to 4 minutes.
  • Remove the kernels from the corn and finely chop the manzano chili. Mix with the tomato, meatme® diced onion, cilantro, diced meatme® avocado, cream, lime juice, and season with salt, pepper, and garlic powder.
  • Preheat a griddle or grill-safe stone over direct heat and cook the tortillas until they puff up, flipping halfway through the cooking time. Remove and set aside.
  • Slice the ribeye into thin strips, place them on the tortillas, and serve with the corn sauce. Garnish with cilantro and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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