Calling all food enthusiasts! Today, I’m thrilled to share a flavor-packed creation – Enchiladas Rib Eye with Aguachile. Imagine succulent rib-eye slices wrapped in a warm tortilla, drenched in a rich enchilada sauce, and elevated with a zesty Aguachile kick. It’s a culinary journey that promises to leave your taste buds craving more. Let’s dive into this epicurean adventure together!
Ingredients:
1/2 red onion, thinly sliced (about 1 cup)
3 tablespoons, plus 1 tsp. olive oil, divided
2 tablespoons red wine vinegar
2 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
1 (1-pound) boneless rib-eye steak (1 1/3-inches thick)
1/2 cup fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons soy sauce
1 (1/8 ounce) serrano chile, seeds and ribs removed, finely chopped (about 1 1/4 teaspoons), plus thin slices for serving
1 garlic clove, finely chopped
1 medium-size ripe avocado, chopped (about 3/4 cup)
Instructions:
Toss together onion, 2 tablespoons of the oil, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl.
Cover and chill until ready to serve.
Heat a 12-inch cast-iron skillet over medium-high.
Season steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper.
Add 1 teaspoon of the olive oil to skillet; swirl to coat.
Add steak and cook, undisturbed, until a brown crust forms, about 5 minutes per side.
Transfer steak to a cutting board, and let rest 10 minutes.
While steak rests, stir together lime juice, orange juice, soy sauce, chopped serrano, garlic, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil.
Reserve 1/4 cup marinade.
Slice steak against the grain; transfer to a baking dish and pour remaining marinade over steak.
Cover and chill for 1 hour.
Remove onions from pickling liquid.
Remove steak from marinade, and transfer to a serving platter.
Drizzle with 1/4 cup of the reserved marinade.
Garnish with pickled onions, avocado, and sliced serrano.
Sprinkle with flaky sea salt.
Serve with tostadas.
Enjoy !!
Nutrition Information:
Calories: 322 | Total Fat: 23.5 grams | Saturated Fat: 6.5 grams | Trans Fat: 0 grams | Cholesterol: 28 grams | Sodium: 780 milligrams | Total Carbohydrates: 10.5 grams | Dietary Fiber: 2.25 grams | Sugars: 4.25 grams | Protein: 18 grams
Frequently Asked Questions:
Can I use a different type of steak instead of rib-eye?
Yes, you can use a different cut of steak if you prefer.
However, the cooking time may vary depending on the thickness and tenderness of the meat.
How spicy is the dish with the serrano chile?
The level of spiciness can vary depending on your tolerance and the specific serrano chile used.
If you prefer less spice, you can adjust the amount of serrano chile or remove the seeds and ribs before chopping.
Can I substitute the fresh lime and orange juice with bottled juice?
While fresh juice provides the best flavor, you can substitute with bottled lime and orange juice if needed.
However, keep in mind that the taste may differ slightly.
How long should I marinate the steak?
The recipe suggests marinating the steak for 1 hour. This allows the flavors to infuse into the meat.
However, if you have more time, you can marinate it for longer to enhance the flavor.
Can I make the pickled onions ahead of time?
Yes, you can prepare the pickled onions in advance.
They can be stored in the refrigerator for a few days before serving.
Just make sure to keep them covered to maintain their freshness.
Can I use a different cooking method instead of a cast-iron skillet?
Yes, if you don’t have a cast-iron skillet, you can use a regular skillet or grill the steak instead.
Adjust the cooking time accordingly based on the method you choose.
How can I make the dish less spicy?
If you prefer a milder flavor, you can reduce the amount of serrano chile used or omit it altogether.
Taste the marinade and adjust the spice level according to your preference.
Can I substitute the rib-eye steak with a different protein?
Absolutely! While the recipe suggests rib-eye steak, you can use other cuts of beef or even chicken if you prefer.
Adjust the cooking time accordingly based on the protein you choose.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in the refrigerator. Just make sure to cover it properly.
When ready to use, give it a good stir before pouring it over the steak.
What are some alternatives to serving the enchiladas with tostadas?
While tostadas are a traditional accompaniment, you can also serve the enchiladas with tortillas, rice, or a side salad for a lighter option.
Choose your preferred side dish based on your taste and dietary preferences.
