YIELDS: 8 Servings

PREP TIME: 15 mins

COOK TIME: 10 mins

TOTAL TIME: 25 mins

Juicy, perfectly seasoned ribeye (the best steak for tacos, if you ask me), a roasted tomato salsa rojo, fresh pico de gallo, and guacamole all wrapped up in a warm tortilla. These Guajillo Chile Ribeye Tacos are muy delicioso!   



Created by Rob Chorny -


Pico de Gallo 
3 ripe tomatoes, diced 
3/4 cup white onion, diced 
2 Serrano chiles, diced 
6-8 sprigs cilantro, roughly chopped 
Juice of 2 limes
Salt, to taste 

Salsa Rojo
2 dried guajillo chiles, stems and seeds removed 
4 tomatoes 
1 Serrano pepper 
1-2 garlic cloves
Small handful cilantro 
Salt and pepper, to taste

3 avocados
¼ cup diced onion 
Juice of 1 lime 
1 tbsp mayonnaise
Salt and pepper, to taste 

3 ribeye steaks, about 1” thick 
Olive oil 
Garlic powder
Lawry’s seasoned salt 
Montreal steak seasoning 
Warmed corn or flour tortillas for serving 

Cutting board 
Blender or food processor 
Large bowl 


  1. To make the pico de gallo, combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. 
  2. For the guacamole, place the avocados in a large bowl and mash until a few chunks remain. 
  3. Stir in the diced onion, lime juice, and mayonnaise. Season to taste with salt and pepper. Mix well and refrigerate until ready to serve. 
  4. For the salsa rojo, roast the tomatoes, garlic, and Serrano pepper either on a stovetop/grill or in the oven for 15-20 minutes, until softened and slightly charred. 
  5. Place the guajillo chiles in the blender or food processor and blend until they become a powder. 
  6. Add the roasted tomatoes, pepper, garlic, and cilantro to the blender. Season with salt and pepper then pulse several times until combined but still chunky. 
  7. Preheat grill to 600°F. Rub the ribeyes with some olive oil and season to taste with garlic powder, Lawry’s, and Montreal steak seasoning. 
  8. Cook the ribeyes for about 3-4 minutes then flip and cook for another 3-4 minutes. Remove from the grill and let rest for a few minutes. 
  9. Slice the ribeyes after they’ve rested for a bit and assemble the tacos with a few slices of ribeye and a scoop each of salsa rojo, pico de gallo, and guacamole. Enjoy!