Name: GUAJILLO CHILE RIBEYE TACOS
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 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; Guacamole; 3 avocados; ¼ cup diced onion; Juice of 1 lime; 1 tbsp mayonnaise; Ribeye; 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; Knife; Blender or food processor; Large bowl

GUAJILLO CHILE RIBEYE TACOS

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 - https://dadsthatcook.com/blogs/the-show/guajillo-chile-ribeye-tacos-and-lamb-lollipops-with-rob-chorny

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

503

Author

Chef Rob Chorny

Ingredients

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
Guacamole
3 avocados
¼ cup diced onion
Juice of 1 lime
1 tbsp mayonnaise
Ribeye
3 ribeye steaks, about 1” thick
Olive oil
Garlic powder
Lawry’s seasoned salt
Montreal steak seasoning
Warmed corn or flour tortillas for serving

Tools

Cutting board
Knife
Blender or food processor
Large bowl

Directions

To make the pico de gallo, combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve.
For the guacamole, place the avocados in a large bowl and mash until a few chunks remain.
Stir in the diced onion, lime juice, and mayonnaise. Season to taste with salt and pepper. Mix well and refrigerate until ready to serve.
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.
Place the guajillo chiles in the blender or food processor and blend until they become a powder.
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.
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.
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.
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!