Name: Ribeye Gaoneras
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican / Grill
Ingredients: 1 kg Very thinly sliced ribeye (less than 1/4”); 150 g Pork lard; 3 tbsp Homemade Red Rub: A blend of paprika, garlic powder, onion powder, a touch of cumin, black pepper, and salt; 2 tbsp Smoked salt; 300 g Chihuahua or Mennonite cheese; 500 g White, yellow, or blue corn tortillas; 4 pieces Tomatillos; 1 piece Medium onion; 5 pieces Jalapeño peppers; 4 Red tomatoes; 2 cloves Fresh garlic, finely minced; 1 piece Lime

Directions

Step 1

Melt the pork lard.
Step 2

Coat the ribeye with the melted pork lard, smoked salt, red rub, and minced fresh garlic.
Step 3

Grill the ribeye over direct heat, flipping quickly (since they are ultra-thin slices, they cook in a matter of seconds).
Step 4

Make quesadillas using yellow corn tortillas and the Chihuahua or Mennonite cheese.
Step 5

Place a portion of grilled ribeye in each taco and add salsa to taste.
For the charred black salsa
Step 6

Char 4 tomatillos, 4 red tomatoes, the onion, and 4 to 6 jalapeño peppers.
Step 7

Grind or blend all the ingredients along with the juice of one lime without removing the charred skins, and season with smoked salt.

Notes:
Their name pays homage to the famous Mexican bullfighter Rodolfo Gaona. Traditionally, these thin strips of meat are cooked in pork lard, which imparts a unique texture and flavor.

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Ribeye Gaoneras

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Directions

For the charred black salsa

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