x
Meat

Meat Me

ImagenReceta
3 Photos
Recipe of Ribeye Tacos
Meat

Meat Me

Recipe of Ribeye Tacos
Meat

Meat Me

Recipe of Ribeye Tacos
Meat

Meat Me

x
Select File


Validate Cancel
3

Ribeye Tacos

25 min
50 min
Easy
35
Favorites
Collections
Glider
Super List
Upload a picture
To print
Prepare the classic Ribeye Tacos and give them a more original touch with an avocado and corn sauce that we will tell you how to prepare. For this recipe of Ribeye Tacos you must prepare the meat on the grill and serve with warm tortillas. A great tip of how to cook the meat on the grill is that give it a glaze with a touch of spiced butter. Remember that whenever a cut of meat is freshly removed from the grill, you should let it sit and cool for at least two minutes.

Ingredients

2 servings
  • 250 grams of corn dough for tortillas
  • 1/8 of Cup of guajillo chili pepper ground
  • enough of Salt
  • 2 pieces of ribeye meatme® wide bife
  • 2 pieces of corn yellow
  • 2 pieces of corn White
  • 1 piece of Chile Apple
  • enough of olive oil to glaze
  • enough of salt and pepper
  • 1 Cup of tomato cut into small cubes
  • 1/4 of Cup of onion in piece meatme®
  • 1/2 Cup of coriander finely chopped
  • 1 Cup of avocado in meatme® cubes
  • 1 Cup of sour cream
  • 6 cups of yellow lemon juice
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 1 tablespoon of garlic powder
  • enough of coriander leaf

    Preparation

    Mix the corn masa with the ground guajillo chile and knead until it shows the color and is moist, season with salt. Form balls of 30 grams each and with a press, flatten to form tortillas. Reserve.
    Varnish cuts of ribeye meatme® bife ancho, elotes and manzano chile with olive oil, season with salt and pepper.
    Prepare the grill, cook the white corn on indirect heat 25 minutes. Place it on a direct fire with the yellow corn and the Manzano pepper and cook on high heat for 10 more minutes or until it softens.
    Cook the meat over direct heat for about 10 minutes, turning it halfway through cooking or until you have it as well done as you like. Remove and rest the meat for 2 to 4 minutes.
    Husk the corn and finely chop the Manzano pepper. Mix with the tomato, meatme® onion, cilantro, meatme® cubed avocado, cream, lemon juice and season with salt, pepper and garlic powder.
    Preheat a comal or stone suitable for the grill and cook the tortillas until they are inflated, turning them over halfway through the cooking. Remove and reserve.
    Cut the ribeye into thin slices, place on the tortillas and serve with the corn sauce. Decorate with cilantro and enjoy.

    PRESENTATION

    Serve the meat over the hot tortillas, accompany with the sauce and decorate with the cilantro.

    TIPS

    For the guajillo pepper paste, clean and de-vein the chilies. Soak them in hot water until they are soft and blend them with a little of the leftover water from the soaking.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    909
    kcal
    45%
    Carbohydrates
    125
    g
    42%
    Proteins
    19.1
    g
    38%
    Lipids
    23.8
    g
    37%
    Fiber
    20.1
    g
    40%
    Sugar
    8.0
    g
    8.8%
    Cholesterol
    0.1
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (0)
    Be the first to give a rating

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    6 Donuts of Flavors

    7 Comments

    Cauliflower Mac and Cheese

    0 Comments

    Pasta and Cheese Cake

    2 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING