Rib Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Ingredients
- 1 cup finely grated peeled fresh horseradish root (about 4 ounces)
- 1 8-ounce container crème fraîche or sour cream
- 1/4 cup white wine vinegar
- Coarse kosher salt
- 1 1/2 pounds red onions, very thinly sliced
- 2 cups dry red wine
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- 2 tablespoons red wine vinegar
- 10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square
- 2 tablespoons olive oil
- 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed
- Fresh cilantro sprigs
Instructions
Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche serves 10 original recipe by Epicurious.
Organization Tags
Tags easily organize your Recipe Library
Comments