those rib eye street tacos are delicious and made with our leftover rib eye roast from Christmas dinner. We had a high-quality dinner and with the leftovers, we made those delicious street tacos, a few cheesy rib eye enchiladas, and a rib eye hash brown egg bake, each of if you want to be published at the weblog a bit later.

road tacos may be made with all styles of meats, from beef to chook to red meat and even shrimp. We always seem to have so much rib eye left over after our Christmas dinner (and it is able to be because the rib eye roast changed into 13 pounds this yr). Having leftovers is one thing I sit up for with all of the vacations. Being capable of make different scrumptious meals for my own family out of 1 meal is right.

start out by slicing the leftover rib eye into small portions. Any leftover steak or fowl works with this recipe. upload the meat to a baggie, add seasoning, juices and marinate if time lets in. but, this rib eye street tacos recipe changed into a quick and easy recipe and there has been no time to attend. And if so, warmness oil in a forged iron pan and add meat. Sprinkle with seasoning, upload juices and cook on medium letting the juice lessen a bit. warmth up the corn tortillas once the beef is heated very well. Spoon meat onto the corn tortillas, pinnacle with onions and cilantro and revel in. pretty easy.

we like a bit warmth to our road tacos and brought green pepper warm sauce together with Queso Asadero cheese. street tacos can be made many unique ways and when there's leftover meat, make avenue tacos.


  • 3 cups leftover rib eye, cut into small pieces
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 cup white onions, chopped
  • 1 cup cilantro, chopped
  • 2 Tbsp vegetable oil
  • 24 corn tortillas, street taco size
  • Optional: Cholula green pepper hot sauce, lime slices and Queso Asadero cheese, grated


  1. In a big solid iron pan, or big frying pan, warmness oil over medium heat.
  2. reduce leftover rib eye roast into small pieces and place right into a large bowl. 
  3. Sprinkle with cumin, garlic salt and pepper. Stir.
  4. upload meat mixture to pan in conjunction with orange juice and lime juice. Stir and cook till heated thoroughly, and juice reduces down a bit, about 7-10 minutes
  5. heat tortillas in a frying pan then upload meat mixture to center of a double tortilla, upload onions and cilantro. 
  6. top with Cholula inexperienced pepper sauce if preferred at the side of the juice of from a lime wedge and a bit of queso asadero cheese.

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