Recipes // Main Dish Beef and Pork // Mini TX Smoked Rib Eye Tacos

Mini TX Smoked Rib Eye Tacos


By Chef Sasha Shor

This is a take on a traditional rib eye or prime rib with a classic horseradish sauce, but we’ve given it the Texican treatment by serving the rib eye, dry rubbed and smoked in mini white corn tacos with a chipotle spiked horseradish crema and pickled onions.


Smoked or Chargrilled Ribeye

  1. Approx ½ lb. per person (4 mini tacos) sliced & chopped hot right before serving.

Note: Can use a ribeye roast, boneless thick cut ribeye steak or other favorite cut of beef that can either be purchased smoked, well seasoned and seared on a hot cast iron skillet or chargrilled.

Horseradish Chipotle Crema (Makes approx. 2 cups)

  1. 1½ c. Sour cream
  2. ¾ c. Mayo
  3. 2 Tbsp Prepared horseradish
  4. 2 tsp Chipotle purée

Whisk all above ingredients together well. Refrigerate for at least an hour in a covered container before using. Keep any leftover crema refrigerated for up to 5 days

Pickled Onions (Makes approx. one quart-sized container of pickled onions.)

  1. 3 medium red onions, halved, sliced into ¼-inch half-rings (a mandoline helps!)

Brine: 1½ cups beet juice, 2 cups white vinegar
Place all thin-sliced onions in a quart container, pour beet juice and white vinegar over onions to cover, stir to incorporate. Refrigerate for a minimum of 3 hours, up to 6 hours to pickle. Use chilled.

Set out all ingredients for people to build their tacos or pre-assemble and serve: warm mini white corn tortillas, hot chopped ribeye, horseradish-chipotle crema, pickled onions, cilantro garnish

Sasha will be whisking/mixing the ingredients together for horseradish chipotle crema:
• 1 c. Sour cream
• 1/2 c. Mayo
• 2 Tbsp. Prepared horseradish
• 1 tsp Chipotle purée

Sasha will demo a build of tacos with mini white corn tortillas, Rib eye meat, add horseradish crema, top with pickled onions and cilantro.

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