Ingredients
- 2lbs ribeye steak
- 12oz can of ancho chilis in adobo sauce
- 6 tbsp lime juice
- 1 tbsp honey
- 4-5 cloves of garlic – minced
- 1 tsp cumin
- 2 tsp salt
- 2 cups cooked corn
- ¼ red onion – minced
- ¼ cup cilantro – chopped
- 1 avocado – diced
- 1 tsp garlic powder
- 1 tsp chili powder
- Street size flour tortillas
Directions
Slice steak against the grain into small, thin strips
In a medium bowl add steak, ancho chilis in adobo sauce, 3 tbsp lime juice, garlic, cumin, and 1 tsp salt
Mix together and let the steak marinate in the fridge for at least 1 hour, then remove the chili peppers
To make the corn salsa, mix together corn, onion, cilantro, avocado, 1 tsp salt, garlic powder, or chili powder
Heat tortillas up on a Blackstone, griddle, or frying pan
On the same cooking surface, cook steak in the marinade
Layer the tortillas with a generous amount of steak and corn salsa
Optional: squeeze some extra lime juice on top
Enjoy!
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