Mexican Food Journal
Ribeye tacos paired with a fruity, spicy red onion habanero salsa served with warm fresh corn tortillas.
- 2 habanero chiles
- 1/2 large red onion
- juice of 2 limes
- 1/2 tsp. salt
- 1 1/2 lbs. ribeye steaks
- 12 small corn tortillas
- 1 tsp. salt
Thinly slice the habanero chiles and onion.
Put the chile, onion, and salt into a jar or a mixing bowl. Squeeze the juice of the limes into the jar then stir to mix ingredients.
Salt both sides of the meat and allow to come to room temperature before cooking
Preheat your pan or grill to medium-high and cook steaks for 4 minutes per side.
Allow the steaks to rest for 3 minutes then slice into 1/2" strips.
Warm the tortillas on a griddle or comal for 30 seconds per side.
Place 3 or 4 strips of beef on each taco and top with the red onion habanero salsa.