Taco De Puesto Recipe

Bring to room temperature

Remove the NY strip from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing the salt into the meat.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add the butter, smashed garlic clove and thyme/oregano. Tilt the pan and spoon the butter over the steak for 1–2 minutes more to baste and bring internal temperature to 125–130°F (51–54°C) for medium-rare. Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4 inch strips suitable for tacos.

Roast / char

Heat a skillet or comal over medium-high heat. Lightly brush tomatoes, tomatillos and chiles with 1 tsp vegetable oil. Roast whole (or halved for tomatillos) until skin is charred and blistered on all sides, about 8–10 minutes, turning frequently. Roast onion quarters and unpeeled garlic cloves alongside until softened and charred.

Peel and de-seed (optional)

Allow roasted vegetables to cool slightly. Peel the garlic. If you prefer less heat, remove stems and seeds from the chiles; otherwise keep some seeds for spice.

Grind in molcajete or blender

Traditionally use a molcajete: add garlic first and grind with a pinch of salt to a paste, then add chiles, onion, tomatoes and tomatillos, grinding to a rustic chunky salsa. If using a blender, pulse briefly for a coarser texture. Stir in chopped cilantro and lime juice. Taste and adjust salt and lime.

Rest

Let salsa sit 10–15 minutes to allow flavors to meld. Keep at room temperature if serving soon.

Prep and par-cook

Wash potatoes and, if larger, cut into 1/2-inch cubes. Par-cook in salted boiling water for 5–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

Crisp

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer (work in batches if needed) and cook without moving 3–4 minutes to form a crust. Toss or turn and continue cooking until all sides are golden and crisp, about 8–10 minutes total. Season with kosher salt, black pepper and smoked paprika. Sprinkle chopped chives or parsley and toss to combine.

Warm tortillas

Warm corn tortillas on a hot comal or skillet for 20–30 seconds per side until pliable and lightly charred. Wrap in a clean towel to keep warm.

Build tacos

Place a warm tortilla on a plate. Add a small handful of crispy potatoes, top with several slices of sliced NY strip, spoon 1–2 tbsp of salsa de molcajete over the meat, and sprinkle with diced onion and extra cilantro. Add crumbled queso fresco if using. Serve with lime wedges alongside.

Portioning

This recipe yields roughly 8 tacos (about 2 tacos per serving). Serve immediately while steak is warm and potatoes are crisp.