Dinner DeeAs recipe: Ribeye Tacos

Dinner DeeAs: Ribeye Tacos

It's a Taco Tuesday with a difference as we make the ultimate steak taco, using ribeye, with traditional homemade salsa & guacamole. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p ET on FOX13.

It's Taco Tuesday with a difference as we make the ultimate steak taco, using ribeye, with traditional homemade salsa & guacamole. And who better to share how to make it than Chef Rene Valenzuela. He started Taco Bus and now runs Rene's Mexican Kitchen in Tampa, where he serves up a curated menu of award-winning tacos, most recently winning Best Taco at St Pete's Tacos & Tequila Festival.

Click here for a printable version of the recipe below. If you make it, send us a photo and let us know how it turned out! 

And let us know if you have a question or a recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.

See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

Salsa Ranchera

Ingredients

• 2–3 red tomatoes, ripe
• 2 tomatillos
• 1 medium white onion, julienned
• 1 garlic clove
• 2 jalapeño peppers
• salt, to taste
• 2 tbsp chopped cilantro, for garnish

Directions

1. Heat cast iron skillet to medium-hot. Add tomatoes, tomatillos, onion, garlic and jalapeño. Turn occasionally until cooked with charred spots all over (about 15 minutes).
2. Set aside half of caramelized onion to use later in taco. Combine and blend remaining ingredients in molcajete (stone mortar) or food processor to medium-coarse consistency. Add salt to taste.
3. Finish with chopped cilantro on top.

Guacamole 

Ingredients

• 2 ripe avocados, flesh only, roughly puréed with fork
• 1 tomato, clean and diced
• ¼ white onion, finely diced
• ¼ cup chopped cilantro
• ½ serrano pepper, seeded, finely minced
• 1 lime, juice only
• 1 tsp salt, more to taste

Directions

1. In a bowl, mix all ingredients.
2. Add more salt if needed.

Ribeye Tacos 

Ingredients

• 1 beef ribeye steak (about 12 oz)
• 2 tbsp beef tallow
• medium coarse salt to taste
• 4 corn tortillas (keep warm)
• 10 oz Mexican chorizo
• 1 sliced and caramelized onion
• 8 oz mozzarella and provolone (mixed) shredded cheese
• Guacamole (see recipe above)
• Salsa Ranchera (see recipe above)

Directions

1. Heat cast iron griddle to hot, add tallow to almost reach smoke point.
2. Add steak, season with salt, turn occasionally and cook until reaching desired temperature (about 5 minutes on one side, 3 on the other)
3. Remove steak and place on cutting board, tent with aluminum foil and let rest for 5 minutes then cut in medium-sized dice. Reserve for later.
4. For Tacos, heat cast iron griddle to medium-hot, add chorizo divided into 4 mounds and cook for 2 minutes.
5. Add 2 tbsp cheese on top of each mound of chorizo, and let melt.
6. Add caramelized onion and let set.
7. When cheese has melted, place a tortilla on top of each mound of choirzo, then using spatula, flip taco and place on plate.
8. Top taco with guacamole then add diced rib-eye steak and finish with salsa on top.

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