Ingredients:

For the Rib Eye Taco:

2 rib-eye steaks (about 6 oz each)

4 fresh corn tortillas

Salt and pepper to taste

1 tablespoon olive oil (for grilling)

For the Salsa de Chile del Monte:

3 large ripe tomatoes

2-3 serrano chiles (adjust to taste)

1/4 cup fresh cilantro, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt to taste

Directions:

Prepare the Salsa de Chile del Monte:

Heat a pan over medium-high heat and add the olive oil.

Once the oil is hot, add the serrano chiles and garlic. Sauté for about 2-3 minutes until the garlic is fragrant but not browned.

Add the tomatoes and cook, stirring occasionally, until the tomatoes soften and release their juices (about 8-10 minutes).

Remove from heat and blend until smooth. Add the cilantro, onion, and salt to taste. Mix well and set aside.

Prepare the Rib Eye Steak:

Preheat a grill or skillet over medium-high heat and lightly brush with olive oil.

Season the rib-eye steaks with salt and pepper.

Grill the steaks for about 4-6 minutes per side (depending on the thickness and desired doneness). Let the steaks rest for a few minutes after grilling.

Slice the steak against the grain into thin strips.

Prepare the Corn Tortillas:

Heat the corn tortillas on a dry skillet or comal for 30 seconds on each side until lightly charred and warm.

Assemble the Tacos:

Place a few slices of the grilled rib-eye steak on each tortilla.

Drizzle generously with the freshly made salsa de chile del monte.

Garnish with more cilantro, chopped onion, or a squeeze of lime if desired.

Serve:

Serve your Taco de Rib Eye immediately, hot off the grill with salsa and fresh toppings. Pair with a cold beverage like a Mexican soda or agua fresca.

Enjoy this delicious Mexican Rib Eye Taco with the perfect blend of flavors from the smoky grilled steak and the zesty, spicy salsa! 🌶️🔥