Tacos callejeros de chuleta de costilla

Ingredientes

• 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)

Preparación

1. 1

   In a large cast iron pan, or large frying pan, heat oil over medium heat.

2. 2

   Cut leftover rib eye roast into small pieces and place into a large bowl.

3. 3

   Sprinkle with cumin, garlic salt and pepper. Stir.

4. 4

   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

5. 5

   Heat tortillas in a frying pan then add meat mixture to center of a double tortilla, add onions and cilantro.

6. 6

   Top with Cholula green pepper sauce if desired along with the juice of from a lime wedge and a bit of queso asadero cheese.