The creator demonstrates how to make "Cachetada" tacos, a dish featuring thinly sliced ribeye on a cheesy tortilla. He starts by referencing the "Vitamina T" cookbook, then proceeds to make fresh corn tortillas from scratch, prepares a salsa verde with roasted vegetables, grills onions, and finally grills the seasoned ribeye steaks before assembling and eating the tacos.
Transcript
Tier get a cachateada? No like a slap across the face. I'm talking about the kind of cachateada where you slap a thin sliced rib eye into a tortilla and chow on tier. Now let me show y'all what I'm talking about. Habanos. Honestly, there ain't much of this recipe, but it does help to have a really referencing Vitaminate, the cookbook by chef Herman Nunez, and macienda founder, Jorge Gaviria. Now to start, you need a dang good tortilla. This recipe calls for flour tortilla, and I didn't have any in the fridge. So I'm whipping up some fresh corn tortillas with maciander new masa taqueria. This is a super flavorful masa that makes it easy to get soft, tasty homemade corn tortillas. And now the tortillas are rolled, it's time for the accoutrements. Did I say that right? First, a delicious salsa verde verde with tomatillos, calabazita, jalapenos, raguacate, and cilantro. And best, some grilled onions for a little sweet kick in the taco. And at last, we're on to the rib eye. No, it's not super common to pick up rib eyes like this at the store, so if you don't don't see them, don't worry. Just go ahead and ask you.