Thursday, September 14, 2017

Tacos de Bistec





Tacos de Bistec
Ribeye Steak Tacos

Seems as though I must get new material, because I often start my blogs off with: "It is no secret that I....", but I am going to start this one off, just the same. 

It is no secret that ribeye steaks are my ultimate favorite cut of beef, and in the same breath, it is not a secret how much I love tacos. Personally, I feel that tacos should be a food group and what better way to have two things I love best than to combine ribeye steaks with tacos, now I ask you???  I'd love to share how I accomplished this. Ready? Let's get to it, then. 

Ingredients
1 - 3 thick ribeye steaks
4 tablespoons In-House Cook's Mexican Spice blend
1 large white onion, sliced into crescents
3 cloves garlic, grated or finely chopped
1/2 cup chopped fresh cilantro + two tablespoons
1/2 cup vegetable oil + 3 tablespoons
provolone cheese, 8 - 12 slices
3 tablespoons Chipotle in Adobo sauce
2 tablespoons Mirin
tortillas 
condiments you like with your tacos

In-House Cook's Mexican Spice Blend
3 rounded tablespoons smoked Paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion'
2 teaspoons cumin seed, ground
1 rounded tablespoon ground Chile Molido
2 teaspoons thyme leaves
1 rounded tablespoon oregano leaves, crushed
salt and pepper, 1/2 a teaspoon each
2 teaspoons ground coriander seeds

Add the mixture of spices and herbs to a spice grinder and grind.  Add to a bowl. You will make more than 4 tablespoons; it will be more like 3/4 cup.

Ribeye Steak Marinade
In a food processor or blender, add the wet ingredients followed by 2 tablespoons of the spice blend and half of the garlic. Process and pour a fourth of it onto the bottom of a baking pan. Place the steak or steaks into the pan. Add the onion and rest of the garlic atop the steaks. Pour the remaining marinade blend atop the steaks and sprinkle a bit more spice blend atop the steaks along with the remaining garlic. Set into the refrigerator for an hour or more to marinate (the longer the better) and remove thirty minutes prior to cooking.



I marinated three ribeyes for two hours, turning after one hour.  I had the time, but if you do not, one hour or even thirty minutes would be fine. Remove the steaks to bring to room temperature thirty minutes before you cook, as I mentioned above. 

There is a bit of debate occurring as to whether you need to bring certain cuts of meat, particularly beef, to room temperature before cooking.  Previously, the thought was if you grill or sear the meat cold, the connective tissues would seize up and the meat would be tough. That thought is being debated, but, regardless, having done things both ways, I prefer to bring my beef and some cuts of pork carefully to room temperature (but not poultry) before cooking, as my cooking process oftentimes includes searing before slow-cooking or oven roasting. Meanwhile...

Add three tablespoons of vegetable oil to a large skillet over medium-high heat. When the oil begins to ripple, telling you it is ready for cooking, add the steaks, or, as you can, add them.  Sear them four minutes per side and remove. Once they are all seared, let them rest a few minutes.  They are NOT done, so make sure you let them "rest" at least five minutes.  After the resting time, use a sharp chef's knife to slice the steak or steaks into fairly thin strips. They will be red inside, and that is okay.  We are not done cooking yet!

Once sliced, reheat the oil and rendered fat in the same skillet.  Add a sprinkle of the spice blend and add half of the meat and all of the onion.  Saute three minutes, stirring or flipping often, and add the remainder of the steak strips.  Saute another five minutes.  The meat may still be a little pink or red. Saute until it is "done Your way".  



I am a rare to medium-rare kind of guy. This is perfect for me!

When the meat and onion are done, the onion just getting soft, the meat to your desired preference, remove the skillet from the heat. Please note, the beef may continue to cook a little longer. 

Plate and serve your tacos however you desire, and with whatever condiments you love. I simply garnish with fresh cilantro. Now, it is time to ENJOY!




Tiempo para disfrutar de sus tacos de bistec chuleton! 

As always, my gentle readers and viewers, I appreciate your time and consideration.  I am grateful for every one of you!  Thank You!!!

Now, go cook for someone you love!  What better way to show your loved ones just how Much you love them, than with Ribeye Steak Tacos, Tacos de Bistec!


~Martin
In-House Cook