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How To Use Leftover Prime Rib To Make Amazing Tacos

Leftover Prime Rib Carne Asada

I make my foolproof prime rib every year during the holidays, and a few years ago I somehow ended up with leftovers of our delicious prime rib in my fridge. So rather than heat it up and have it just be okay (it really is best the day you make it,) I decided to use those leftovers to make something NEW.

Read More: This Is The Only Prime Rib Recipe You’ll Ever Need

In my quest for inspiration, I consulted Tyler Florence, who is always a reliable source for really flavorful recipes. A quick search through his recipes on the Food Network website yielded a recipe for Tacos Carne Asada, and I knew my search was over!

Leftover Prime Rib Carne Asada

In his recipe, Tyler uses a mojo sauce as a marinade for his meat. Mojo sauce is delicious mixture of citrus, garlic, olive oil, and herbs that originated in the Canary Islands off the coast of Spain. Canarian immigrants brought mojo to Cuba, where it became a fixture in Cuban cuisine. Mojo can also be found in various forms in Caribbean and Central American cuisines. But the most important thing to know about mojo sauce is that it is addictively delicious, and it makes nearly everything taste great. ;-)

I whipped up a batch of Tyler’s mojo sauce to marinate my leftover prime rib. Since the meat was already cooked, I just warmed it through on the stove, and served it with warm tortillas and fresh pico de gallo. To my delight, my leftover prime rib “carne asada” tacos were a HUGE hit! Not a single morsel survived that feeding frenzy. And now every Christmas when I make our prime rib, I make sure to buy a bigger-than-necessary roast to ensure we’ll have leftovers to make these tacos.

Here’s what you need to know to make your own leftover prime rib tacos at home!

Leftover Prime Rib Carne Asada

Leftover Prime Rib Carne Asada Tacos

Ingredients:

  • Mojo sauce, prepared (recipe below)
  • Leftover prime rib, cut into bite-sized pieces
  • Tortillas
  • Pico de gallo (recipe below)
  • Lettuce (optional)
  • Cheese (optional)
Leftover Prime Rib Carne Asada

Directions:

Place your leftover prime rib pieces into a large ziplock bag, and pour the mojo sauce over the top. Seal the bag and put it in your fridge for an hour or two.

Leftover Prime Rib Carne Asada

Pour out any extra marinade, and put the meat into a large pan. Place the pan on your stove over medium-high heat, just until the meat has warmed through.

Leftover Prime Rib Carne Asada

Put the meat into a serving bowl, and serve alongside warmed tortillas, fresh pico de gallo, and any other taco fixings you see fit. Delicious!

Tyler Florence’s Mojo Sauce

Leftover Prime Rib Carne Asada

Ingredients:

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
Leftover Prime Rib Carne Asada

Directions:

Add all ingredients to a bowl and whisk to combine.

Jillee’s Favorite Pico de Gallo

Leftover Prime Rib Carne Asada

Ingredients:

  • 6-8 Roma tomatoes, diced small
  • 1 large white onion, diced small
  • 2 jalapeño peppers, seeds removed, diced small
  • 1 limes, juiced
  • 1 bunch of cilantro, stems removed, chopped finely
  • 5-6 cloves of garlic, finely minced
  • Kosher salt and freshly ground black pepper, to taste
  • Drizzle of olive oil
Leftover Prime Rib Carne Asada

Directions:

Toss all of the above ingredients into a bowl and stir to combine. Chill in the fridge for an hour or two before eating, to let the flavors marry.

I’m sure the fact that we used prime rib for these carne asada tacos is a big part of why they are so delicious, but you could just as easily make these tacos with flank steak or skirt steak like Tyler Florence does in his recipe. Whatever works for you! :-)

Hope you had some tasty leftovers too!

Leftover Prime Rib Carne Asada

Leftover Prime Rib Carne Asada Tacos

Jill Nystul
A little leftover holiday prime rib plus a mojo sauce marinade make for one delicious Caribbean taco treat! 
4.34 from 3 votes
Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Caribbean
Servings 12
Calories 428 kcal

Ingredients
  

Taco Ingredients

  • 2 lbs prime rib cooked and cut into bite-sized pieces
  • 12 corn tortillas
  • 1 cup lettuce optional
  • 1 cup cheese optional

Mojo Sauce Ingredients

  • 4 cloves garlic minced
  • 1 jalapeño minced
  • 1 bunch cilantro finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes juiced
  • 1 orange juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

Pico de Gallo Ingredients

  • 6-8 Roma tomatoes diced small
  • 1 large white onion diced small
  • 2 jalapeños seeds removed, diced small
  • 1 limes juiced
  • 1 bunch cilantro stems removed, chopped finely
  • 5-6 cloves garlic finely minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tsp olive oil

Instructions
 

Taco Directions:

  • Place your leftover prime rib pieces into a large ziplock bag, and pour the mojo sauce over the top. Seal the bag and put it in your fridge for an hour or two.
  • Pour out any extra marinade, and put the meat into a large pan. Place the pan on your stove over medium-high heat, just until the meat has warmed through.
  • Put the meat into a serving bowl, and serve alongside warmed tortillas, fresh pico de gallo, and any other taco fixings you see fit. Delicious!

Mojo Marinade Directions:

  • Add all ingredients to a bowl and whisk to combine.

Pico de Gallo Directions:

  • Toss all of the above ingredients into a bowl and stir to combine. Chill in the fridge for an hour or two before eating, to let the flavors marry.
  • I’m sure the fact that we used prime rib for these carne asada tacos is a big part of why they are so delicious, but you could just as easily make these tacos with flank steak or skirt steak, like Tyler Florence does in his recipe. Whatever works for you!

Nutrition

Calories: 428kcalCarbohydrates: 17gProtein: 14gFat: 33gSaturated Fat: 11gCholesterol: 55mgSodium: 114mgPotassium: 371mgFiber: 3gSugar: 3gVitamin A: 475IUVitamin C: 20.6mgCalcium: 115mgIron: 1.8mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • BestFoodFacts confirm that the origins of tacos are probably from Mexico. But mostly, the fish tacos were accepted as good food in the rest of Europe. There are also the so-called ‘fully loaded’ tacos which contain high fat and calories – look inside the research and pay for dissertation

  • I’m glad to know you use leftover steak meat too. I would probably adjust the pico de gallo recipe to just use one jalapeño. Sorry, Whenever I have it in restaurants its way too spicy for me.

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