Five Minute Birria Style Steak Tacos

Directions

1. Preheat one zone of your Blackstone griddle to high heat.

2. Once the griddle is smoking hot, add olive oil to the hot zone and place the chopped ribeye steak on it. Season the steak with Blackstone Steak House seasoning and Blackstone Fajita seasoning. Toss occasionally to ensure even cooking. When the steak is cooked, squeeze the juice of 2 limes over it and slide it off to a cooler side of the griddle.

3. In a small saucepan, heat the can of red enchilada sauce on the cooler side of the griddle. Reduce the heat from high to medium-low.

4. Prepare the tortillas. Make sure the griddle surface is clean by scraping away any residue from the steak. Add more olive oil to the clean area. Using tongs, quickly dip each corn tortilla into the enchilada sauce on both sides and place it on the griddle. On each tortilla, sprinkle some shredded Monterey Jack cheese. On half of the tortilla, add a small portion of the cooked steak, diced white onion, and chopped cilantro. Optionally, add a couple of pickled jalapeños for flavor and heat. Fold one side of the tortilla onto the other side. Flip occasionally to ensure both sides become crispy.

5. To serve, arrange the tacos on a large plate and garnish with additional cilantro and white onion. Enjoy!