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Carne Asada Street Tacos

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5 from 1 review

Juicy, well-seasoned, chopped prime rib on warm soft corn street tacos with pico de gallo.

Ingredients

Scale
  • 12 oz prime rib
  • 16 soft corn street tacos
  • Olive oil
  • 1–1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 clove garlic – minced
  • 2 fresh limes – one halved, one quartered
  • Salt and black pepper to taste
  • Pico de Gallo
  • Tapatio salsa picante – on the side

 

Pico de Gallo

  • 1 roma tomato – diced
  • 1/4 yellow onion – diced – equal volume to the tomato
  • 1 small jalapeno – seeded and diced
  • 1/4 cup chopped cilantro – to taste
  • Freshly squeezed juice of 1/2 lime
  • Salt and black pepper to taste

Instructions

  1. Slice and chop your prime rib and set aside
  2. Mix all the spices together in a small bowl and set aside
  3. Prepare your tortillas by toasting in a non-stick pan with a few drops of oil in batches until lightly browned on medium heat. Set them aside in a covered warm pan until ready to serve – or – wrap them all in aluminum foil and warm in the oven @ 350 for 15-20 minutes
  4. Pour a splash of olive oil into a saute pan and heat until shimmering
  5. Add the beef and the spices
  6. Stir until well combined
  7. Cook on medium high heat, turning with a spatula until it reaches medium well with some crispy edges
  8. Squeeze juice of the remaining half lime on the meat
  9. Assemble the tacos and plate with the pico de gallo and lime wedges
  10. Serve the pico de gallo, on the side with quartered limes and your favorite hot sauce

And just one more thing…

These go down particularly well with a Victoria, affectionately called a “Vickie” south of the border.

Find it online: https://www.cooksavorcelebrate.com/carne-asada-street-tacos/