Ribeye con Salsa Negra de Chiles Secos

Ribeye con Salsa Negra de Chiles Secos ingredients

• 3 dried mulato chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 2 Roma tomatoes
• 2 tomatillos
• 1/2 white onion
• 3 garlic cloves
• 1.5 cups chicken or vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp Mexican oregano
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp vegetable oil
• 2 lbs boneless ribeye steaks
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil

How to make Ribeye con Salsa Negra de Chiles Secos

1. Prepare the dried chiles: Remove stems and seeds from the 3 mulato, 2 ancho, and 2 pasilla chiles. Heat a dry skillet over medium-low heat and toast the chiles for 30 seconds per side until fragrant, being careful not to burn them. Place the toasted chiles in a heatproof bowl and cover with boiling water; let them rehydrate for 20-30 minutes until softened.
2. Roast vegetables for the salsa: While chiles rehydrate, halve the 2 Roma tomatoes and 2 tomatillos. Place them, along with 1/2 white onion and 3 garlic cloves, on a baking sheet. Broil or roast at 400°F (200°C) for 10-15 minutes until lightly charred and softened.
3. Blend the salsa negra: Drain the rehydrated chiles, reserving a bit of the soaking liquid. In a blender, combine the drained chiles, roasted tomatoes, tomatillos, onion, garlic, 1.5 cups chicken broth, 1 tbsp apple cider vinegar, 1/2 tsp Mexican oregano, 1/4 tsp ground cumin, 1/2 tsp salt, and optional 1/2 tsp sugar. Blend until very smooth, adding a splash of reserved chile water if needed to reach desired consistency.
4. Simmer the salsa: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Pour the blended salsa through a fine-mesh sieve into the hot oil, pressing down on the solids to extract all liquid (discard solids). Bring the salsa to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded. Taste and adjust seasoning.
5. Prepare the ribeye steaks: Pat the 2 lbs ribeye steaks thoroughly dry with paper towels; this is crucial for a good sear. Season both sides generously with 1.5 tsp salt and 1 tsp black pepper.
6. Sear the ribeye steaks: Heat 1 tbsp olive oil in a heavy-bottomed skillet (cast iron works best) over high heat until it just begins to smoke. Carefully place the seasoned ribeye steaks in the hot skillet.
7. Cook to desired doneness: Sear the steaks for 3-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or 5-7 minutes per side for medium (internal temperature 140-145°F / 60-63°C), depending on thickness. Use a meat thermometer for accuracy. For a richer crust, add 1 tbsp butter and a sprig of fresh rosemary or thyme to the pan during the last minute of cooking, basting the steaks with the melted butter.
8. Rest the steaks: Transfer the cooked ribeye steaks to a cutting board and tent them loosely with foil. Let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
9. Slice and serve: Slice the rested ribeye steaks against the grain into thick slices. Spoon a generous amount of the warm Salsa Negra onto serving plates and arrange the sliced ribeye over the sauce. Serve immediately with your favorite Mexican sides like rice or refried beans.

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