Sizzling Nogales Ribeye Tacos with Lime-Pickled Onions
Indulge in the vibrant flavors of Mexico with these Sizzling Nogales Ribeye Tacos. Juicy ribeye steak is marinated in a zesty blend of fresh citrus juices, garlic, and aromatic spices, then grilled to perfection. Enjoy the balance of rich steak with melted cheese, fire-roasted poblano chiles, and tangy lime-pickled red onions. Wrapped in warm corn tortillas, these tacos are the ultimate treat for taco lovers! Perfect for gatherings, each bite bursts with flavor, inviting friends and family to savor a little bit of culinary magic from Nogales.
N/A
Servings
450
Calories
22
Ingredients
Ingredients
Ribeye Steak
1 1/2 lbs (1-1 1/4 inches thick)
Garlic Cloves
6 (mashed)
Kosher Salt
1 teaspoon (for garlic paste)
Fresh Sour Orange Juice
3/4 cup (or 1/4 cup fresh orange juice plus 1/2 cup lime juice)
Tequila
2 tablespoons (optional)
Ground Red Chili Pepper
2 tablespoons (such as Ancho or New Mexico)
Chopped Fresh Cilantro
1 cup (fresh)
Chopped Fresh Oregano
1 tablespoon (or 1 1/2 teaspoons dried oregano)
Salt
2 teaspoons (to taste)
Fresh Coarse Ground Black Pepper
1 tablespoon (to taste)
Olive Oil
1/4 cup (or vegetable oil)
Corn Tortillas
24 (handmade or the freshest available)
Monterey Jack or Wisconsin Muenster Cheese
1 lb (cut into strips 1/4 x 1 x 3 to 4 inches)
Fire-Roasted Poblano Chiles
6 (peeled and seeded, sliced)
Guacamole
to taste (for serving)
Salsa
to taste (of your choice)
Large Red Onion
1 (thinly sliced)
Fresh Lime Juice
1/4 cup (for pickling onions)
Olive Oil
1 tablespoon (for pickling onions)
Salt
1/2 teaspoon (for pickling onions)
Chopped Fresh Cilantro
2 tablespoons (for pickling onions)
Chopped Fresh Oregano
1 teaspoon (or 1/2 teaspoon dried oregano for pickling onions)
Instructions
1
In a mortar and pestle or on a cutting board, mash together garlic cloves and kosher salt to create a paste.
2
In a bowl, mix the mashed garlic, fresh sour orange juice (or the alternative juice mix), tequila (if using), ground red chili pepper, chopped cilantro, oregano, salt, black pepper, and olive oil to form the marinade.
3
Pierce the steaks all over on both sides with a fork or knife to allow marinade to penetrate.
4
Pour the marinade over the steaks, ensuring they are well coated. Cover with plastic wrap and refrigerate overnight.
5
For the lime-pickled red onions, mix together lime juice, olive oil, salt, sliced red onion, chopped cilantro, and oregano in a bowl. Let marinate at room temperature for at least 3 hours or up to 4 days in the refrigerator.
6
One hour before grilling, remove the steaks from the refrigerator, allowing them to come to room temperature.
7
Preheat the oven to 300°F (150°C).
8
Remove the steaks from the marinade and pat them dry with paper towels. Season them lightly with salt and pepper.
9
Grill the steaks over hot coals with mesquite wood until cooked to your preference. Let the meat rest, covering it loosely with foil to keep warm.
10
In a hot skillet or over direct heat, briefly warm each tortilla until pliable.
11
Place two strips of cheese on each tortilla and fold them in half. Wrap six tortillas at a time in foil and place them in the preheated oven for about 20 minutes to melt the cheese.
12
Once the steaks have rested, cut them against the grain into strips approximately 3-4 inches long and 1/4 inch thick.
13
Serve the tacos by setting out the sliced steak, melted cheese tortillas, fire-roasted chilies, lime-pickled onions, guacamole, and salsa, allowing everyone to build their own delicious tacos.
Nutrition Information
22.5
Fat
30
Carbs
25
Protein
5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Sizzling Nogales Ribeye Tacos?
The main protein is 1 1/2 lbs of ribeye steak, approximately 1 to 1 1/4 inches thick.
How should I prepare the garlic for the marinade?
The garlic should be mashed together with kosher salt using a mortar and pestle or on a cutting board to create a paste.
What can I use if I don't have fresh sour orange juice?
You can substitute 3/4 cup of fresh sour orange juice with a mixture of 1/4 cup fresh orange juice and 1/2 cup lime juice.
Is tequila required for this recipe?
No, the 2 tablespoons of tequila are an optional ingredient in the marinade.
What type of chili pepper is recommended for the steak marinade?
Ground red chili pepper such as Ancho or New Mexico variety is recommended.
How long should the ribeye steaks marinate?
The steaks should be covered and refrigerated overnight to allow the marinade to fully penetrate.
Why should I pierce the steaks before marinating?
Piercing the steaks all over with a fork or knife allows the zesty marinade to penetrate deeper into the meat.
How do I prepare the lime-pickled red onions?
Mix lime juice, olive oil, salt, sliced red onion, chopped cilantro, and oregano in a bowl.
How long do the pickled onions need to sit before serving?
They should marinate at room temperature for at least 3 hours or can be kept in the refrigerator for up to 4 days.
What should I do with the steaks an hour before grilling?
Remove the steaks from the refrigerator one hour before grilling to allow them to come to room temperature.
What is the recommended oven temperature for melting the cheese in the tortillas?
The oven should be preheated to 300°F (150°C).
Should the marinade be left on the steaks during grilling?
No, you should remove the steaks from the marinade and pat them dry with paper towels before seasoning and grilling.
What kind of wood is suggested for grilling the tacos?
Grilling over hot coals with mesquite wood is recommended for an authentic smoky flavor.
How are the tortillas prepared with cheese?
Place two strips of cheese on each pliable tortilla, fold them in half, wrap in foil, and place in the oven for 20 minutes.
What types of cheese are suitable for these tacos?
Monterey Jack or Wisconsin Muenster cheese cut into strips are recommended.
How should the ribeye steak be sliced after grilling?
The steak should be cut against the grain into strips approximately 3-4 inches long and 1/4 inch thick.
How many tortillas does this recipe use?
The recipe calls for 24 handmade or fresh corn tortillas.
What are the nutritional calories for a serving?
Each serving contains approximately 450 calories.
How much fat is in these tacos?
There are 22.5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 30 grams of carbohydrates.
How much protein is provided in one serving?
There are 25 grams of protein per serving.
Does this recipe contain fiber?
Yes, each serving provides 5 grams of fiber.
What type of chilies are served with the tacos?
Fire-roasted poblano chiles that have been peeled, seeded, and sliced.
How many garlic cloves are used in the marinade?
The recipe uses 6 mashed garlic cloves.
What oil is best for the steak marinade?
You can use either olive oil or vegetable oil.
What fresh herbs are used in the marinade?
Fresh chopped cilantro and fresh chopped oregano (or dried oregano as a substitute) are used.
How much cilantro is needed for the pickled onions?
You will need 2 tablespoons of chopped fresh cilantro for the onion mixture.
What are the suggested toppings for serving?
Recommended toppings include lime-pickled onions, guacamole, salsa, and fire-roasted chilies.
How many ingredients are in this recipe in total?
There are 22 ingredients listed for this recipe.
What is the cultural inspiration for this dish?
The recipe is inspired by the vibrant culinary flavors of Nogales, Mexico.