Ribeye Con Salsa Molcajeteada Y Aguacate

Ribeye with Molcajete Sauce and Avocado

A perfectly seared ribeye steak, complemented by smoky, spicy molcajete sauce and creamy avocado, is a culinary experience that combines rich flavors and traditional techniques. This dish embodies the essence of bold and authentic Mexican cuisine, elevating a classic steak to new heights of taste and presentation.

The History of Molcajete Sauce

The molcajete, a traditional Mexican mortar and pestle made from volcanic rock, has been used for centuries to prepare fresh and vibrant sauces. The grinding process releases the natural oils of ingredients like tomatoes, chilies, and garlic, enhancing their flavors and creating a rustic texture. Pairing this iconic sauce with a juicy ribeye and fresh avocado results in a harmonious balance of textures and flavors.

Ingredients for Ribeye with Molcajete Sauce and Avocado

For the Ribeye:

• 2 ribeye steaks (about 1 inch thick)
• 2 tbsp olive oil
• 1 tsp coarse salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional)
• 1 tsp garlic powder

For the Molcajete Sauce:

• 3 medium tomatoes, roasted
• 2 cloves garlic, roasted
• 1 small white onion, roasted
• 2–3 jalapeños or serrano chilies, roasted (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground cumin

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