Cachetada Ribeye (1pz) Recipe
Cachetada de Rib Eye en tortilla de harina, queso y jocoque (1pz)
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Ingredients
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Meat
Tortilla
Cheese
Jocoque
Seasoning
Method
Preparation
- 1
Season the Ribeye
Sprinkle salt and black pepper generously on both sides of the ribeye steak. Let it sit for about 15 minutes to allow the seasoning to penetrate the meat.
- 2
Heat the Oil
In a skillet or grill pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
- 3
Cook the Ribeye
Add the seasoned ribeye steak to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
- 4
Rest the Steak
Once cooked, remove the ribeye from the skillet and let it rest for 5-10 minutes. This allows the juices to redistribute.
Assembly
- 5
Prepare the Tortilla
Heat the flour tortilla in the same skillet for about 30 seconds to 1 minute on each side until warm and pliable.
- 6
Slice the Ribeye
After resting, slice the ribeye steak against the grain into thin strips.
- 7
Assemble the Cachetada
Place the sliced ribeye on the warm tortilla. Top with crumbled queso and jocoque. Fold the tortilla over to create a pocket.
