Cachetada literally means “slap in the face”. And while the etymological origins of this taco are somewhat disputed, one bite irrefutably confirms that this dish is indeed a slap in the face. There are many variations on the theme, but this particular interpretation was inspired by the Cara de Vaca restaurant in Monterrey, Mexico. Here the rib-eye is sliced thin enough to ensure there's plenty of luxury at the table. If your local Mexican grocer or butcher has fresh rib eye, you can use gaonera or thinly sliced beef tenderloin as a substitute.
Note: You only need the fat for brushing if you are using store-bought tortillas. If you have access to a Mexican butcher, you should be able to purchase pre-cut ribeye. If not, buy 1 pound of rib-eye steak and cut it lengthwise into six thin slices with a sharp knife (or ask your butcher to cut it for you).
Bir yanıt yazın