Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
First, buy rib eye and ask for it to be sliced as thin as ham. To achieve this, the meat should be slightly frozen so the slices come out really thin.
Prepare the peppers by simply sautéing them in a tablespoon of olive oil. When they are almost done, add a chopped clove of garlic for flavor and set aside.
Warm the tortillas and place them on plates. I used 3 tortillas per plate and 3 slices of rib eye for each.
- 2
Heat a pan with olive oil, and when hot, add the rib eye slices. Sprinkle with a little salt and watch them closely as they cook quickly.
Serve them on the tortillas, top with the peppers, a few slices of avocado, and a cilantro leaf.
I placed a ponzu sauce (lemon with soy sauce) on the table to accompany.
Delicious.
I also made some with grilled fajitas chopped with the peppers, avocado, and cilantro, and they turned out fantastic too.
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