Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche

Name: Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 sprig Fresh cilantro; 10 servings Coarse kosher salt; 227 grams crème fraîche or sour cream; 473 milliliters dry red wine; 10 8-inchs 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square; 1 Tbsp chopped fresh thyme; 2 Tbsps honey; 113 grams cup finely grated peeled fresh horseradish root (about; 2 Tbsps olive oil; 680 grams red onions, very thinly sliced; 2 Tbsps red wine vinegar; 1 kilograms boneless rib-eye steaks, excess fat trimmed; 59 milliliters white wine vinegar

The recipe Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche could satisfy your Mexican craving in about 45 minutes. For $4.04 per serving, you get a main course that serves 10. One serving contains 517 calories, 26g of protein, and 25g of fat. If you have onions, thyme, rib-eye steaks, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.)

Ingredients you will need

Kosher Salt

Equipment you will use

Bowl

Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes.

Ingredients you will need

Onion

Honey

Thyme

Wine

Equipment you will use

Frying Pan

Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Onion

Water

Jam

Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Place in oven until heated through, about 15 minutes.

Equipment you will use

Oven

Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat.

Ingredients you will need

Olive Oil

Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche.

Ingredients you will need

Creme Fraiche

Horseradish

Tortilla

Steak

Onion

Jam

Equipment you will use

Cutting Board

Garnish with cilantro sprigs.

Ingredients you will need

Cilantro

Fresh horseradish root looks like a knottier cousin of the parsnip. Use a vegetable peeler to peel away the skin, then a box grater, food processor, or Microplane for grating. If the fresh root is unavailable, substitute 1/4 cup of prepared horseradish in this recipe.

Ingredients you will need

Horseradish Sauce

Horseradish Root

Vegetable

Parsnip

Equipment you will use

Peeler

Food Processor

Box Grater

Microplane

Equipment

Ingredients

Servings:

1sprig

Fresh cilantro 10servings

Coarse kosher salt 227grams

crème fraîche or sour cream 473milliliters

dry red wine 108-inchs

7- to 8-inch-diameter flour tortillas, each cut into 5-inch square 1Tbsp

chopped fresh thyme 2Tbsps

honey 113grams

cup finely grated peeled fresh horseradish root (about 2Tbsps

olive oil 680grams

red onions, very thinly sliced 2Tbsps

red wine vinegar 1kilograms

boneless rib-eye steaks, excess fat trimmed 59milliliters

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.