The Perfect Ribeye Steak Tacos Recipe | Chef Joshua Weissman

Ingredients

• 5 tomatillos, stemmed and paper husks removed
• 1 jalapeno, stemmed
• ½ white onion, roughly chopped
• 1 whole medium avocado, peeled and pit removed
• ½ bunch of cilantro
• Kosher salt, to taste
• 2 limes, juiced
• 2 cups (300g) white corn masa harina
• 2 cups (240mL) warm water
• 1 lb (454g) thinly sliced ribeye, or thinly sliced shabu-shabu beef *see note*
• Kosher salt and freshly cracked black pepper, to taste
• 1 lb (454g) quesillo (or Oaxaca) cheese, grated
• ½ white onion, ¼” brunoise or very finely chopped
• 2 limes, cheeked
• 6-8 corn tortillas
• Green salsa, to taste
• ½ cup cilantro leaves, for garnish
• 1 corn tortilla
• 1 handful of grated cheese, the size of your tortilla
• 1 slice of beef
• 1 spoonful of green salsa
• A small sprinkling of white onion, to taste
• 2-3 cilantro leaves, to taste
• A squeeze of lime, to taste