Ribeye Tacos With Habanero Salsa Recipes
COCHINITA PIBIL TACOS WITH HABANERO SALSA
Categories Salad Sauce Broil Salad Dressing
Number Of Ingredients 10
Steps:
- Heat the pork in a small saucepan over medium heat, stirring occasionally, until hot, 4 to 5 minutes.
- Char the habanero by holding it with tongs over the flame of a gas burner for several minutes, turning it as needed, until it is spotted black and blistered all over. Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char it over the gas burner using the same technique, until it is completely blackened. (If you don't have a gas stove, broil the habanero and garlic clove a few inches from the broiler element, turning as needed to char them all over.)
- Warm the tortillas (see page 85), then wrap in aluminum foil to keep warm.
- Carefully stem the habanero, scrape out the seeds, and coarsely chop the flesh, preferably wearing plastic gloves to protect your fingers from the heat of the chile. Peel the garlic clove, coarsely chop it, and add it, along with about half the habanero, to the bowl of a food processor (preferably a mini one). Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose sauce forms. Taste and add the rest of the habanero if you want the salsa to be spicier, and add more lime juice and/or salt if needed.
- Lay the tortillas out on a plate. Divide the pork equally among the tortillas, top with the pickled onions and just a little bit of the salsa (be judicious until you know how much you can handle), and eat.
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- Bring your steak to room temperature for about 20 minutes. Using a mortar and pestle or molcajete, grind the spices listed to create a blend. Season the steak lightly on both sides. Slice your peppers and onions, set aside.
- Preheat a cast iron skillet to medium heat for a few minutes until it's smoking slightly. Add 2 tablespoons of oil onto steak. Cook and sear steak for 6-8 minutes, turning halfway through cooking time. For rare steak internal temperature should read 125-130 degrees, medium 140 degrees. Remove from pan and tent loosely with foil paper for 5 minutes.
- In that same cast iron pan, add the poblano, jalapeño and red onion. If you have some spice blend leftover, season the pepper/onion mix lightly. If not, use some more salt and fresh cracked pepper. Saute for 5 to 6 minutes, adding a little more oil if needed. Remove from heat.
- Slice the steak thin and against the grain. Toss back into pan with pepper/onion mix. Add the lime juice . Serve with warm tortillas, salsa verde, guacamole and cilantro.
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