Steak Tacos with Guacamole and Tortillas
Ingredients
- 2 ribeye steaks
- 1 tbsp paprika
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1 tsp brown sugar
- 1 tsp soy sauce
- Juice of half a lime
- 1 tbsp avocado oil
Toppings
- Cotija cheese
- Oaxaca cheese, shredded
- Cilantro
- White onion
Guacamole
- 3 avocados
- 1 Roma tomato, diced
- 1/2 white onion, diced
- 2 tbsp chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Tortillas
- 6 cups all purpose flour
- 1 stick (8 tbsp) unsalted butter, melted
- 1 tsp baking powder
- 1 tsp salt
- 2 cups hot water
Preparation
Finely dice the ribeye steak into small cubes and season with the listed ingredients.
Heat a griddle or skillet over medium-high heat, add the steak in a single layer, cook undisturbed for 3-5 minutes to get a good sear, then stir occasionally until browned.
Add a tortilla to the griddle, top with shredded Oaxaca cheese, and warm until the cheese melts. Assemble the taco with cooked steak, chopped cilantro, fresh diced white onion, guacamole, and cotija cheese. Enjoy!
Homemade tortillas
In a large bowl, add the all-purpose flour, baking powder, and salt. Mix until combined.
Pour in the melted butter and stir to coat the flour mixture evenly.
Gradually add the hot water while mixing with a wooden spoon or hands until a soft dough forms.
Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. If it feels too sticky, add a little flour.
Divide the dough into small balls of about 30 grams each, dip in flour, cover, and let rest for at least 30 minutes.
On a lightly floured surface, roll each ball into a thin round tortilla.
Heat a dry skillet or griddle over medium heat and cook each tortilla for 30-45 seconds per side until bubbles form and golden spots appear. Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft.
