tacosHard

Rib-Eye and Black Truffle Taco

Name: Rib-Eye and Black Truffle Taco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cda Black truffle oil; 2 White onion; 4 Dried morita chilli; 4 Corn tortillas; 1 Avocado; to taste Black pepper; to taste Salt; 1 cda Vegetable oil; 400 g Rib-eye steak

30 min (15 prep + 15 cook) Hard 2 servings Alta Cocina Mexicana

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 16 Apr 2026

Premium taco with rib-eye, truffle oil, caramelised onion, and morita chilli sauce.

About this recipe

A Mexican fine-dining taco with premium seared rib-eye, black truffle oil, slowly caramelised onion, and smoky morita chilli sauce.

History & Origin

The rib-eye and truffle taco represents the evolution of contemporary Mexican fine dining: a fusion between the country's most deeply rooted taco tradition and the luxury ingredients of European gastronomy. This style of taco was born in Mexico City and Guadalajara's signature restaurants during the 2000s, when a new generation of Mexican chefs trained in Europe and North America began exploring the possibilities of elevating the taco — considered by many to be Mexico's most democratic food — to the level of haute cuisine. Rib-eye is one of the world's most prized cuts of beef for its intramuscular fat marbling, which melts at high temperature to deliver unmatched juiciness and flavour. Black truffle, though of European origin, combines surprisingly well with the smoky, intense flavours of morita chilli, creating a dialogue between two seemingly distant gastronomic traditions. The key to this taco lies in the contrast: the richness of the rib-eye and truffle is balanced by the acidity and heat of the morita sauce, while the caramelised onion provides sweetness that binds all the elements together. Served on an artisan blue corn tortilla, this taco is a complete gastronomic experience in two bites.

Estimated cost

£16.00

Total cost

£8.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

35g

Protein

28g

Carbohydrates

30g

Fat

Fibre

410mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the rib-eye from the fridge 30 minutes before cooking. Pat dry thoroughly with kitchen paper. Season generously with sea salt and coarsely ground black pepper on both sides.
2
Make the morita chilli sauce: toast the dried chillies on a dry griddle for 30 seconds each side. Soak in hot water for 15 minutes. Blend with a pinch of salt and a garlic clove until smooth. Strain and set aside.
3
Caramelise the onion: heat a frying pan over medium-low heat with a tablespoon of oil. Add the julienned onion and cook for 20–25 minutes, stirring frequently, until very golden and sweet. Season with salt.
4
Sear the rib-eye: heat a cast-iron pan over very high heat until smoking. Add the vegetable oil and sear the rib-eye for 2–3 minutes each side for medium-rare (55–57°C internal). Remove and leave to rest for 5 minutes on a rack.
5
Slice the rib-eye against the grain into thin 1cm slices. Brush the slices with truffle oil while still warm.
6
Assemble the tacos: warm the corn tortillas on a griddle. Place a base of caramelised onion, top with the truffle rib-eye slices, a slice of avocado, and a teaspoon of morita chilli sauce. Serve immediately.