Yield: Yields 12 to 16 tacos
This recipe is adapted from one that originated in Zacatecas, Mexico and features an unusual, boldly spiced rub made with cinnamon, allspice, and cloves. The rub would also be delicious on top sirloin, New York strip steaks, shrimp, or pork―all of which would make great taco fillings, too.
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Maybe I chose steaks that were too thick but the meat lacked flavor. It was good but no better than any other rub I put on steak before cooking it.
Outstanding. A family favorite. We serve it with the guacamole.
Absolutely a Perfect Dinner or Game Party dinner! Everyone will enjoy making their own sandwich and be back several times for more. I have made these many times, and always a huge hit!
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