Costras Ribeye Tacos

Try these Costras Ribeye Tacos with a Tomatillo salsa from Chef Adam Sobel.


  • 20 ounces Prime Rib Eye, sliced thin and trimmed 
  • 2 small Spanish onion, sliced 1 inch thick 
  • 2 jalapenos, sliced 
  • 4 cups Queso Chihuahua, shredded (Mozzarella or Oaxacan Cheese is a good substitute)  
  • 8 fresh corn tortillas, 5 inches each 
  • 2 teaspoons cumin, ground 
  • 2 teaspoons Tajin spice 
  • 2 teaspoons ancho chili 
  • 1 teaspoon oregano 
  • 1 teaspoon garlic powder 
  • 3 tablespoons tamari or soy sauce 
  • 1/4 cup canola oil  
  • Kosher salt to taste 
  • Tomatillo Salsa  (recipe below)

Tomatillo Salsa:

  • 3 ounces lime juice
  • 1/2 bunch cilantro, washed with stems
  • 1 head of garlic, split in half with skin
  • 2 jalapeño
  • 3 bunches scallions 
  • 10 green tomatillos
  • salt and pepper to taste


  1. Slice beef as thin as possible and trim excess fat . Place shaved rib eye in bowl and season with tajarin, dried oregano, cumin, ancho chili powder, garlic powder and tamari. Mix well and let marinate for 20 minutes. 
  2.  Heat a cast iron pan and maintain high. Add canola oil and begin to lightly caramelize onions. This process should take about 10 minutes. Do not overcook the onions, its essential that they have bite to them. Season the onions with salt during the final 1 minute of cooking. Remove onions from pan and reserve. 
  3. Repeat same process with sliced jalapenos and cook at high heat in cast iron. Remove from pan and reserve for garnish.
  4. In same cast iron pan, add canola and keep at very high heat. Sear shaved rib eye in cast iron. Cook beef to desired temperature and remove from pan. 
  5. Begin the costras tortillas by placing the queso directly onto a teflon griddle or saute pan and place tortilla on melting cheese. Once cheese is brown and crusty flip over and fill with 2-3 oz. of shaved rib eye.

Tomatillo Salsa:

  1. Combined all ingredients and blend.

Nutrition information per entire recipe: 457 Calories; 30 g Total Fat (13.2 g Saturated Fat; 0.3 g Trans Fat; 3.2 g Polyunsaturated Fat; 11.5 g Monounsaturated Fat); 93 mg Cholesterol; 898 mg Sodium; 22 g Total Carbohydrate; 3.2 g Dietary Fiber; 7.5 g Total Sugars; 0.0 g Added Sugars; 28 g Protein; 411.2 mg Calcium; 2.6 mg Iron; 540 mg Potassium; 0.3 mcg Vitamin D; 0.4 mg Riboflavin; 8.4 mg Niacin; 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 382 mg Phosphorus; 5.3 mg Zinc; 24.3 mcg Selenium; 80.9 mg Choline

Chef Adam Sobel