28 day aged grass-fed Irish rib-eye carne asada tacos with black aguachile, soft herbs and aged beef fat flour tortillas    

Nick Fitzgerald takes his BBQ to another level with delicious bold Mexican flavours, showcasing the best of grass-fed Irish rib-eye in this carne asada tacos with black aguachile, soft herbs and aged beef fat flour tortillas dish! Carne asada is Mexican for grilled beef which usually features sheeted meat from cheaper, larger cuts - a huge part of Mexican butchery.

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FOR THE CARNE ASADA RUBBED GRASS-FED IRISH RIB-EYE:

  • 600g grass-fed Irish rib-eye
  • 1 bunch spring onions
  • 300g paprika
  • 100g Korean chilli flakes
  • 50g cinnamon
  • 50g cumin
  • 30g allspice
  • 20g star anise
  • 10g cloves
  • 30g black pepper
  • 30g Sichuan peppercorns
  • 150g pasilla powder
  • 30g chipotle powder

FOR THE SOFT HERB SALAD:

  • 1 bunch mint
  • 1 bunch shiso
  • 1 bunch parsley
  • 1 bunch fennel fronds
  • 1/2 a bunch corriander
  • 1 red onion
  • 1 jalapeño
  • 3 tbsp habanero vinegar
  • 1 tbsp morita oil

FOR THE AGED BEEF FAT TORTILLAS:

  • 500g flour
  • 125g aged beef fat
  • 120g water
  • 12g salt

FOR THE BLACK AGUACHILE:

  • 500ml beef stock
  • 6 tomatoes
  • 200g tomatillo
  • 1 onion
  • 50g black garlic
  • 4 pasilla
  • 1 tps lime juice

FOR THE CARNE ASADA RUBBED GRASS-FED IRISH RIB-EYE:

  • 600g grass-fed Irish rib-eye
  • 1 bunch spring onions
  • 300g paprika
  • 100g Korean chilli flakes
  • 50g cinnamon
  • 50g cumin
  • 30g allspice
  • 20g star anise
  • 10g cloves
  • 30g black pepper
  • 30g Sichuan peppercorns
  • 150g pasilla powder
  • 30g chipotle powder

FOR THE SOFT HERB SALAD:

  • 1 bunch mint
  • 1 bunch shiso
  • 1 bunch parsley
  • 1 bunch fennel fronds
  • 1/2 a bunch corriander
  • 1 red onion
  • 1 jalapeño
  • 3 tbsp habanero vinegar
  • 1 tbsp morita oil

FOR THE AGED BEEF FAT TORTILLAS:

  • 500g flour
  • 125g aged beef fat
  • 120g water
  • 12g salt

FOR THE BLACK AGUACHILE:

  • 500ml beef stock
  • 6 tomatoes
  • 200g tomatillo
  • 1 onion
  • 50g black garlic
  • 4 pasilla
  • 1 tps lime juice

CARNE ASADA RUBBED GRASS-FED IRISH RIB-EYE:

STEP 1

For the carne asada rub, start by toasting all the dry spices until fragrant in a hot pan and blend in a powerful blender until fine before adding the paprika, Korean chilli flakes, cumin, pasilla powder and chipotle powder.

STEP 2

Coat the grass-fed Irish rib-eye steaks with the rub, massage and leave to infuse for 8 hours.

STEP 3

Temper the grass-fed Irish rib-eye steaks for 1 hour before seasoning well and brushing with oil before grilling on both sides over a hot grill. Remove and rest for 10 minutes before placing them back onto the grill to sear each side.

STEP 4

Season and oil spring onions or shallots before charring on the grill.

STEP 5

Remove the grass-fed Irish rib-eye steaks from the grill and leave them to rest before slicing them up.

 

SOFT HERB SALAD:

STEP 1

Pick, wash and dry all the herbs from the bunches and slice up the red onion and jalapeño thinly.

STEP 2

Dress the soft herb salad lightly just before serving.

 

AGED BEEF FAT TORTILLAS:

STEP 1

For the aged beef fat tortillas, warm up the aged beef fat in one pan and boil the water in another.

STEP 2

Then combine the warmed beef fat into the flour and knead in the hot water.

STEP 3

Then add in the salt and rest for 30 minutes. Roll the dough into balls and rest for a further 30 minutes before rolling out and cooking both sides until golden in a frying pan.

 

BLACK AGUACHILE:

STEP 1

For the black aguachile, cut the tomatoes and onion in half and char on the grill.

STEP 2

Peel the garlic and tomatillos and place on the grill before de-stemming the pasilla and placing into hot water to rehydrate.

STEP 3

Once the ingredients are charred on both sides, place into the heated beef stock then blend until smooth. Season with salt and lime juice to taste.

 

To serve, place a warm tortilla on a plate, add spoonfuls of black aguachile, sliced rib-eye, charred spring onions and the soft herb salad. Garnish with some fresh lime wedges and coriander.

CARNE ASADA RUBBED GRASS-FED IRISH RIB-EYE:

STEP 1

For the carne asada rub, start by toasting all the dry spices until fragrant in a hot pan and blend in a powerful blender until fine before adding the paprika, Korean chilli flakes, cumin, pasilla powder and chipotle powder.

STEP 2

Coat the grass-fed Irish rib-eye steaks with the rub, massage and leave to infuse for 8 hours.

STEP 3

Temper the grass-fed Irish rib-eye steaks for 1 hour before seasoning well and brushing with oil before grilling on both sides over a hot grill. Remove and rest for 10 minutes before placing them back onto the grill to sear each side.

STEP 4

Season and oil spring onions or shallots before charring on the grill.

STEP 5

Remove the grass-fed Irish rib-eye steaks from the grill and leave them to rest before slicing them up.

 

SOFT HERB SALAD:

STEP 1

Pick, wash and dry all the herbs from the bunches and slice up the red onion and jalapeño thinly.

STEP 2

Dress the soft herb salad lightly just before serving.

 

AGED BEEF FAT TORTILLAS:

STEP 1

For the aged beef fat tortillas, warm up the aged beef fat in one pan and boil the water in another.

STEP 2

Then combine the warmed beef fat into the flour and knead in the hot water.

STEP 3

Then add in the salt and rest for 30 minutes. Roll the dough into balls and rest for a further 30 minutes before rolling out and cooking both sides until golden in a frying pan.

 

BLACK AGUACHILE:

STEP 1

For the black aguachile, cut the tomatoes and onion in half and char on the grill.

STEP 2

Peel the garlic and tomatillos and place on the grill before de-stemming the pasilla and placing into hot water to rehydrate.

STEP 3

Once the ingredients are charred on both sides, place into the heated beef stock then blend until smooth. Season with salt and lime juice to taste.

 

To serve, place a warm tortilla on a plate, add spoonfuls of black aguachile, sliced rib-eye, charred spring onions and the soft herb salad. Garnish with some fresh lime wedges and coriander.