Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Mix first 3 ingredients in small bowl to blend.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix first 3 ingredients in small bowl to blend.
Season to taste with kosher salt. (Can be prepared 1 day ahead.
Cover and refrigerate.).
Combine onions, wine, honey, and thyme in large skillet.
Bring to boil.
Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes.
Mix in red wine vinegar.
Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy).
Season to taste with salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate.
Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.).
Preheat oven to 350°F.
Wrap tortillas in foil, enclosing completely.
Place in oven until heated through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat.
Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to cutting board.
Thinly slice steaks crosswise.
Divide steak slices among warm tortillas.
Top with onion jam, then spoonful of horseradish crème fraîche.
Garnish with cilantro sprigs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.