Beef
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Ribeye Steak Tacos
Prep
cook
total
Ingredients
🥩 For the ribeye steak tacos
- Ribeye steak (or your preferred cut)
- Spanglish Asadero Carne Asada seasoning
- Olive oil (binder)
- Onion
- Cilantro
- Corn tortillas
- Fresh avocado or guacamole
🍅 For the salsa
- 2 tomatoes
- 4-5 Tomatillos
- 5 dried New Mexico chili pods (remove seeds for less heat)
- 1 serrano pepper (optional for extra spice)
- ÂĽ white onion
- 2 garlic cloves
- ½ cup fresh cilantro
- Juice of 1 lime
- 1 tsp Spanglish Asadero Garlic and Lime seasoning (adjust to taste)
- ÂĽ tsp black pepper
- ¼–½ tsp cumin (optional)
- 1 can beer, add as needed for consistency
Carne Asada
Directions
🍅 For the salsa
- Blister the tomatoes, jalapeños, serrano, onion, and garlic in a pan with oil on medium heat until charred on all sides.
‍ - Let everything cool for 5–10 minutes.
‍ - Add the roasted vegetables, cilantro, lime juice, Spanglish Asadero Garlic & Lime seasoning, pepper, and cumin to a blender. Don’t forget to add your beer and Maggie’s seasoning.
‍ - Pulse until you reach your desired consistency—slightly chunky works great for tacos.
‍ - Taste and adjust the salt or lime as needed.
‍ - Refrigerate for at least 30 minutes before serving for the best flavor.
‍
🌮 For the steak tacos and assembly
- Drizzle the steak with olive oil and rub it in as a binder.
‍ - Season generously with Spanglish Asadero Carne Asada seasoning.
‍ - Let the steak rest so the seasoning can adhere.
‍ - Grill over high heat until your desired doneness.
‍ - Rest the steak, then slice it thinly against the grain.
‍ - Warm the corn tortillas.
‍ - Assemble with steak, diced onion, cilantro, and avocado or guacamole.
‍ - Serve with lime wedges and your favorite salsa.
