Make Mexican ribeye asada tacos

Technique

First, lower the steak into small cubes, add salt and pepper.

Then, take a pre-heated pan and pour 10 ml vegetable oil into it to saute the meat, till cooked.

Within the meantime, peel the avocado and lower it into small cubes.

For the costra or cheese crust, put the shredded cheese on a pre-heated and non-stick pan, and place the tender corn tortilla on prime. As soon as the cheese crust has hardened, flip it over, take away it from the pan, and place it on a plate (cheese crust going through down). Add the pan-fried ribeye on prime, onion, coriander, and drizzle with a number of drops of lime juice, and avocado and revel in!

Keep in mind to eat your taco the Mexican means – no cutlery, fold the taco and take a chunk.

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