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steak tacos

Ribeye Tacos with Chile Morita Salsa

Join a group of friends, originally from Mexico City, as they come together over Ribeye Tacos with Chile Morita Salsa to carry on and celebrate the traditions of their culture and homeland.

Ingredients

  • 4 pounds beef Ribeye Steaks, Boneless, about 1-inch thick 

Salsa:

  • 6 Roma tomatoes
  • 1 TBSP canola oil
  • 3 dried Morita chiles
  • 1 garlic clove, peeled
  • 1/4 white onion, peeled
  • Salt and pepper, to taste

Tacos:

  • 16 corn tortillas (5 to 6 inch diameter), warmed
  • 3 avocados, sliced
  • 1 bunch fresh cilantro, chopped
  • 4 limes, halved
  • Guacamole, panela cheese, salsa matcha, fresh fruit with tajín, salad, sweetened hibiscus tea (optional)

Cooking

  1. Heat large skillet or grill over medium heat; add tomatoes and cook 3 to 5 minutes or until they are charred and soft. Remove from the skillet; set aside.
  2. Add oil to skillet; add chiles, garlic and onion. Cook 1 to 2 minutes or until peppers inflate (being careful not to burn, as it will make salsa bitter).
  3. Remove chiles, garlic, and onion from skillet. Place chiles in hot water 1 to 2 minutes, to soak and soften.
  4. Add roasted tomatoes, soaked chiles, garlic, onion and a pinch of salt in blender container. Cover; pulse until smooth, scraping sides of container as needed. smooth. Pour into serving dish; set aside.
  5. Season steaks with salt and pepper. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 5 to 6 minutes per side for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
  6. Rest steaks 10 minutes; carve steaks against the grain into slices.
  7. Divide beef evenly among tortillas. Top with avocado, cilantro and reserved salsa. Serve with lime wedges and other accompaniments, as desired.

Nutrition

Nutrition information per entire recipe: 528 Calories; 23.1 g Total Fat (5.9 g Saturated Fat; 0.0 g Trans Fat; 0.5 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat); 130.6 mg Cholesterol; 101.8 mg Sodium; 35.4 g Total Carbohydrate; 3.4 g Dietary Fiber; 3.9 g Total Sugars; 0.0 g Added Sugars; 46 g Protein; 44.2 mg Calcium; 4.0 mg Iron; 950.6 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 17.4 mg Niacin; 0.9 mg Vitamin B6; 2.6 mcg Vitamin B12; 349.1 mg Phosphorus; 8.1 mg Zinc; 48.9 mcg Selenium; 5.3 mg Choline