Tacos (champiñon And Rib-eye) Recipe

Prep and Marinate

Thinly slice the rib-eye across the grain into bite-sized strips (about 4–6 mm thick). In a bowl combine 2 tbs olive oil, 1.5 tbs soy sauce, 1 tbs lime juice, minced garlic, cumin, smoked paprika, kosher salt and black pepper. Add the sliced steak and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Cook Steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil or a brush of oil on the steak pieces. Add the marinated steak in a single layer (work in batches to avoid steaming). Sear for 1–2 minutes per side until browned and just cooked through (medium-rare to medium depending on thickness). Remove to a plate and let rest 3 minutes, then roughly chop into shorter pieces if desired.

Cook Mushrooms

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add quartered mushrooms in a single layer and let them brown undisturbed 3–4 minutes. Stir, then add sliced garlic, thyme, 1 tsp soy sauce, salt and pepper. Continue to cook 3–4 minutes until mushrooms are golden and any liquid has mostly evaporated. Finish with 1/2 tbs lime juice, toss to combine, then remove from heat and keep warm.

In the same skillet (wipe if necessary) heat 1 tbs olive oil over medium heat. Add sliced onion and red bell pepper with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until the onion is translucent and peppers are tender-crisp, about 6–8 minutes. Keep warm.

Warm Tortillas

Warm tortillas on a hot dry skillet or comal for 20–30 seconds per side until pliable and slightly charred in spots, or wrap in a damp towel and heat in a 180°C/350°F oven for 5–7 minutes. Keep wrapped to stay warm.

Assemble Tacos

Fill each warmed tortilla with a spoonful of sautéed onion and pepper, then add either rib-eye or mushrooms (or a mix). Top with chopped cilantro, a sprinkle of queso fresco, a drizzle of crema or sour cream, and hot sauce or salsa to taste. Add optional garnishes like pickled red onions, radish slices, and avocado if using. Serve with lime wedges on the side.

Serve Immediately

Arrange tacos on a platter and serve hot so tortillas remain warm and fillings juicy. Offer extra lime wedges, hot sauce and crema at the table.