photo provided by Salsa Limón
Salsa Limón's El Capitán
Nothing beats savoring the El Capitán on Salsa Limón’s Magnolia Avenue patio or between the concrete pillars of its downtown location, but sometimes, you find yourself craving that buttery tortilla and tangy slaw at midnight on a Tuesday — or you’re somewhere far from the Fort with no good, authentic street tacos within the next 30 miles. So, for those days, Salsa Limón is sharing the recipe for an El Capitán that you can make at home.
Ingredients:
- Flour tortillas (Central Market brand preferred, can also use multigrain tortilla)
- Ribeye steak (around 1 1/2 pounds)
- Cabbage
- Carrots
- White vinegar
- Water
- Kosher salt
- Ground black pepper
- Oaxaca cheese
- Grated Monterey Jack cheese
- Onion
- Cilantro
- Lime
- Butter
- Hot sauce
1. Thinly slice cabbage and grate carrots, then pickle cabbage and carrots with 1/4 cup white vinegar, 1/2 cup water, and one teaspoon salt.
2. Season steak with kosher salt and fresh ground black pepper. Let steak soak in the salt, minimum 10 minutes.
3. Grate Oaxaca cheese and mix with grated Monterey Jack cheese.
4. Finely chop onion and cilantro.
5. Grill steak to taste. Let cool, then chop up.
6. Line hot skillet with butter. Cook tortilla to taste on skillet.
7. Place chopped steak in tortilla. Top with cheese, cilantro, onion, and strained cabbage slaw. Serve with a lime wedge and add hot sauce if desired.
