Leftover Chuletón Tacos

No room for all that chuletón? Hello leftover tacos stuffed with guac, a pico de gallo mix, and a pinch of parmesan cheese for extra umami. 


Serves: 4 


Ingredients

  • 300g (10 oz.) leftover Campo Grande Chuletón (or any other Campo Grande product)
  • 2 Tablespoons Red Rub 
  • 1 red onion, diced 
  • 1 bunch cilantro, chopped 
  • 2 tomatoes, diced 
  • 300g (10 oz.) guacamole
  • Spicy tomato salsa 
  • 30g (1 oz.) grated parmesan 
  • Extra-virgin olive oil 
  • Salt 
  • Black pepper 
  • Tortillas for 4 people 


Preparation   

  1. Chop the chuletón into bite-size pieces and season with salt and pepper if needed. 
  2. Heat meat in a sauté pan with olive oil and Red Rub. 
  3. Lightly heat up the tortillas in the same pan you used for the meat to soak up those juices. 
  4. To serve, place a dollop of guacamole on each tortilla and top with chuletón, onion, tomato, and cilantro. Add your favorite spicy tomato salsa and a pinch of parmesan. ¡Buen provecho! 

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