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The Rise of the Ribeye Taco
Ask someone to define a taco, and they may say meat is a requirement. Prod a bit more, and they might admit that carne asada is their ultimate protein of choice. And who can blame them: What’s more tantalizing than walking up to a taco stand and seeing a hunk of beef sizzling atop a grill lapped by flames rising from the charcoal? (I have had many a delicious vegetarian taco, but c’mon, this is hard to compete with.)But all too often, carne asada tacos fall flat. The beef is generally a cheap cut, such as top round or flank, and it’s usually cooked on a flattop. Then, when it comes time to serve, taqueros hack the meat into a cluster of asteroids—the idea being…The post The Rise of the Ribeye Taco appeared first on Texas Monthly.