Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)
Prep time
Cook time
Total time
Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!
Recipe type: Barbecue
Cuisine: Mexican
Serves: 12 tacos
Chili Rubbed Ribeye Tacos
  • 2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
  • juice of 3 limes
  • zest of 1 lime
  • 1 tablespoon sea salt
  • 1 teaspoon brown sugar
  • ¾ teaspoon ancho chili powder
  • ¾ teaspoon fresh ground pepper
  • ¾ teaspoon dry oregano
  • ¾ teaspoon ground cumin
  • ½ teaspoon lemon pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • pinch of nutmeg
  • 12 street taco corn tortillas
  • homemade guacamole (check my recipe!)
  • Mexican crema
  • sliced radishes
  • peach pico de gallo (check my recipe!)
  • crumbled cotija cheese
  • chopped cilantro
  • lime wedges
Esquites (Elote Salad)
  • 3 green onions, chopped
  • 1 jalapeno with seeds removed, chopped
  • 1 garlic clove, minced
  • ½ red bell pepper, diced
  • ½ cup fresh cilantro, chopped
  • ¾ cup Mexican crema
  • 3 tablespoons mayonnaise
  • 1½ teaspoons ancho chili powder
  • ¾ teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 5 ears sweet corn, grilled then corn cut off the ear
  • 1 cup crumbled cotija cheese
Chili Rubbed Ribeye Tacos
  1. Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
  2. While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
  3. Prep the grill and bring it to about 400-420 degrees.
  4. After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
  5. Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
  6. After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
  7. Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
  8. Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
  9. Place the tortillas for the tacos on the grill to warm prior to serving.
  10. Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
  11. Serve with a few more lime wedges, and enjoy!
Esquites (Elote Salad)
  1. Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
  2. Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
  3. Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
  4. Add the cut corn to the bowl with the cotija cheese and stir until well combined.
Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.
Nutrition Information
Serving size: 2 tacos
Recipe by Mama Harris' Kitchen at