Deep Fried Ribeye Tacos

Name: Deep Fried Ribeye Tacos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 small white onion; 1/3 cup lime juice; 2 pounds ribeye or venison backstrap; salt; 1 quart lard or vegetable oil; 18 flour tortillas; 1/2 cup minced cilantro; lime wedges to serve

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6 servings
Calories
513 kcal
Course
Main Course, Appetizer, Lunch
Cuisine
Mexican

Deep Fried Ribeye Tacos

Elizabeth Hodge

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This is a specialty taco I've had in Hermosillo, Sonora. If you are looking for traditional grilled ribeye tacos, use my recipe for tacos al carbon.

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Ingredients

Servings

1 small white onion, minced
1/3 cup lime juice
2 pounds ribeye or venison backstrap
salt
1 quart lard or vegetable oil
18 flour tortillas
1/2 cup minced cilantro
lime wedges to serve

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Instructions

Soak the minced onion in the lime juice with some salt. Set this aside as you proceed.
Trim all silverskin away from the meat. Cut it into pieces a little larger than you'd want in a taco, so maybe 1 inch square, more or less. (They shrink when fried.) Salt the pieces well and set in the fridge for 15 minutes while you chop cilantro, slice limes and get your oil hot.
Put the oil in a heavy pot -- you certainly can use more than a quart if you want to fry everything all at once. Heat it to 350°F. As this is happening, put a cooling rack over a baking sheet in the oven and set the oven to "warm."
Take the meat from the fridge and pat it dry. Fry in batches so you don't crowd the pot. Fry, stirring the meat around, for about 5 to 7 minutes, until it's pretty and browned on the outside. Drain and put on the rack in the oven. Let the oil temperature return to 350°F before doing the next batch.
When the meat is done, heat the tortillas and make some tacos! At its most simple, you can go with just the meat, onions and cilantro. But I like starting with guacamole or refried beans -- the meat will not roll off this way -- then salsa, then the onions and cilantro.

Notes

Any salsa you want will work here, but a fire roasted salsa would be very traditional.
Using guacamole or refried beans as the base of the taco is a great way to serve this -- the guac or beans prevent the meat from rolling around.

Nutrition Information

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Calories 513kcal (26%) Carbohydrates 47g (16%) Protein 53g (106%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 119mg (40%) Sodium 750mg (31%) Potassium 764mg (22%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 97IU (2%) Vitamin C 6mg (7%) Calcium 147mg (15%) Iron 10mg (56%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 513 kcal

% Daily Value*

Calories	513kcal	26%
Carbohydrates	47g	16%
Protein	53g	106%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Cholesterol	119mg	40%
Sodium	750mg	31%
Potassium	764mg	16%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	97IU	2%
Vitamin C	6mg	7%
Calcium	147mg	15%
Iron	10mg	56%