Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • In a large cast iron pan, or large frying pan, heat oil over medium heat.
  • Cut leftover rib eye roast into small pieces and place into a large bowl. 
  • Sprinkle with cumin, garlic salt and pepper. Stir.
  • Add meat mixture to pan along with orange juice and lime juice. Stir and cook until heated thoroughly, and juice reduces down a bit, about 7-10 minutes
  • Heat tortillas in a frying pan then add meat mixture to center of a double tortilla, add onions and cilantro. 
  • Top with Cholula green pepper sauce if desired along with the juice of from a lime wedge and a bit of queso asadero cheese.