Deep Fried Ribeye Tacos

Soak the minced onion in the lime juice with some salt. Set this aside as you proceed.

Trim all silverskin away from the meat. Cut it into pieces a little larger than you'd want in a taco, so maybe 1 inch square, more or less. (They shrink when fried.) Salt the pieces well and set in the fridge for 15 minutes while you chop cilantro, slice limes and get your oil hot.

Put the oil in a heavy pot — you certainly can use more than a quart if you want to fry everything all at once. Heat it to 350°F. As this is happening, put a cooling rack over a baking sheet in the oven and set the oven to "warm."

Take the meat from the fridge and pat it dry. Fry in batches so you don't crowd the pot. Fry, stirring the meat around, for about 5 to 7 minutes, until it's pretty and browned on the outside. Drain and put on the rack in the oven. Let the oil temperature return to 350°F before doing the next batch.

When the meat is done, heat the tortillas and make some tacos! At its most simple, you can go with just the meat, onions and cilantro. But I like starting with guacamole or refried beans — the meat will not roll off this way — then salsa, then the onions and cilantro.