Sort ingredients
livia
QR Code
Listen
Pdf
Season ribeyes generously with salt and pepper.
Place steak in a hot pan on its fatty edge first — no oil needed.
Once the fat renders, sear all sides until deeply browned.
Add butter and baste until cooked to your desired doneness.
Rest, then slice thinly against the grain.
Combine corn, mayo, cilantro, onion, jalapeño, Cotija, lime juice, salt, and pepper in a bowl.
Mix until creamy and well coated.
Heat avocado oil in a pan over medium heat.
Place the puffy tortillas in the oil, fry until soft and pliable, then gently fold in half and continue frying until golden, crisp, and lightly puffed.
Fill crispy shells with sliced steak, top with street corn mixture, and finish with extra cilantro, Cotija, lime and chili-lime seasoning.