Carne Asada Tacos
Heritage Ribeye Steak Cubes seasoned and nestled in warm corn tortillas, topped with fresh cilantro, diced onions, and a burst of lime for a flavorful and satisfying Mexican street food experience.
Ingredients
- 2 12oz. packages of Heritage Ribeye Steak Cubes
- 1/4 cup olive oil
- 1 lime, juiced, plus lime wedges, for serving
- 1/2 cup fresh cilantro leaves, divided
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 12 6-inch corn tortillas, charred
- 1 cup store-bought or homemade pico de gallo
- 1 cup crumbled queso fresco
Directions
- In a resealable plastic bag, combine olive oil, lime juice, 1/4 cup cilantro, garlic, cumin cayenne and salt. Add Heritage Ribeye Steak Cubes, and massage the mixture into steak to cover completely. Marinate at room temperature for at least 30 minutes, or refrigerated up to 6 hours or overnight. Discard marinade.
- Pat steak cubes dry with paper towels. Heat a large skillet over medium heat. Working in batches if necessary, add steak cubes and cook, flipping occasionally until golden-brown and thoroughly cooked, about 5 minutes.
- Top tortillas with steak cubes, pico de gallo, remaining cilantro and queso fresco. Serve with lime wedges, and enjoy.
Tip: To char corn tortillas, simply heat a large skillet or griddle over high heat. Working in batches, cook tortillas until lightly charred, about 30 seconds per side. Repeat with remaining tortillas.
Prep time: 15 minutes
Cook time: 5 minutes
Ready in: 20 minutes (plus marinating time)
Serves: 4
