MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
GUAJILLO CHILE RIBEYE TACOS
Jason Glover
8
15 minutes
10 minutes
Juicy, perfectly seasoned ribeye (the best steak for tacos, if you ask me), a roasted tomato salsa rojo, fresh pico de gallo, and guacamole all wrapped up in a warm tortilla. These Guajillo Chile Ribeye Tacos are muy delicioso!
Created by Rob Chorny - https://dadsthatcook.com/blogs/the-show/guajillo-chile-ribeye-tacos-and-lamb-lollipops-with-rob-chorny
Ingredients
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2 dried guajillo chiles, stems and seeds removed
4 tomatoes
1 Serrano pepper
1-2 garlic cloves
Small handful cilantro
Salt and pepper, to taste
Guacamole
3 avocados
¼ cup diced onion
Juice of 1 lime
1 tbsp mayonnaise
Ribeye
3 ribeye steaks, about 1” thick
Lawry’s seasoned salt
Warmed corn or flour tortillas for serving
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Directions
- To make the pico de gallo, combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve.
- For the guacamole, place the avocados in a large bowl and mash until a few chunks remain.
- Stir in the diced onion, lime juice, and mayonnaise. Season to taste with salt and pepper. Mix well and refrigerate until ready to serve.
- For the salsa rojo, roast the tomatoes, garlic, and Serrano pepper either on a stovetop/grill or in the oven for 15-20 minutes, until softened and slightly charred.
- Place the guajillo chiles in the blender or food processor and blend until they become a powder.
- Add the roasted tomatoes, pepper, garlic, and cilantro to the blender. Season with salt and pepper then pulse several times until combined but still chunky.
- Preheat grill to 600°F. Rub the ribeyes with some olive oil and season to taste with garlic powder, Lawry’s, and Montreal steak seasoning.
- Cook the ribeyes for about 3-4 minutes then flip and cook for another 3-4 minutes. Remove from the grill and let rest for a few minutes.
- Slice the ribeyes after they’ve rested for a bit and assemble the tacos with a few slices of ribeye and a scoop each of salsa rojo, pico de gallo, and guacamole. Enjoy!
