A fresh, clean taco with minimal ingredients and maximum flavor. Fried with beef tallow from Epic Provisions, the taste of these little tacos is phenomenal. Also grain, gluten & dairy free.
Course Appetizer, Main Course
Servings 12tacos
Ingredients
For the Guacamole
2mediumavocadospitted, scooped out of skin
1lime
1/2tspsaltplus more to taste
1 tspgarlic powder
For the Taco Dust
2tspsaltfinely ground
1tspblack pepperfinely ground
1tbsponion powderfinely ground
1tbspgarlic powderfinely ground
2tspsmoked paprikafinely ground
1/2tspchipotle chili powderfinely ground
1/4tspcinnamonfinely ground
For the Garnish
1/2red onionsmall dice
1serrano chilithinly sliced
1cupcilantro`chopped
1pinchsalt
Everything Else
2jarsEpic Provisions Beef Tallow
4ribeye steaksthin cut
12tortillaswe use Siete brands grain-free tortillas cut into 3.5in circles
2limescut into wedges
Instructions
Make the Guacamole
Combine all the ingredients in a bowl and whip with a fork or spoon until mostly smooth but still some texture remaining. Set aside in a bowl, covered with plastic wrap - push the plastic wrap tight against the surface of the guac to keep it from browning.
Make the Taco Dust
Combine all the ingredients in a mortar and pestle and grind together until a fine powder. Set aside.
Make the Garnish
Combine all the ingredients in a bowl, mix to combine evenly and set aside.
(Optional) Crisp the tortillas
Remove a rack from the oven and preheat oven to 350. Set the rack up on some bowls or jars and hang the tortillas from the rack individually, allowing for space between each. Place in the oven and bake on the convection setting for 5-7 minutes, until they start to brown. As they heat, they will relax and form a shell shape hanging down from the rack.
Fry the Ribeye
Place a cast iron dutch oven on the stove top and add the beef tallow to it. Turn to medium high heat.
Cut the beef into 3/4 inch cubes.
Once the oil has reached frying temperature (375-400 - or it pops and crackles when you add one tiny drop of water to it - DO NOT ADD MORE THAN ONE TINY DROP If YOU USE THIS METHOD), add half the cubed beef and fry until crisp and dark.
Remove to a drying rack with paper towel under it and allow it to sit for about 1 minute. Then add to a metal bowl, sprinkle some of the taco dust on it - start with 2 tsp - and toss to coat evenly. Add more seasoning if desired, place back on the cooling rack.
Repeat the frying, cooling and seasoning steps with the other half of the beef.
Make the tacos
At the bottom of each tortilla, spread a layer of guacamole, topped with the fried beef, then the garnish. Serve with lime wedges on the side - each taco should get a good squeeze of lime just before eating.