It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Beef ›  

Rufus’ Tex Mex Steak Enchiladas


    1 lb hanger steak

    1 tablespoon Rufus Teague Steak Rub

    1 cup corn

    4 green onions, diced

    1 bunch cilantro

    ¼ cup red onion, diced

    ½ cup cheddar cheese

    6 medium flour tortillas

    1 cup Honey Sweet BBQ sauce



    Add Rufus Teague Steak Rub to your hanger steak. Allow to marinate for 15 minutes. Sear on both sides on high temperature for about 4 minutes to get a perfectly medium rare.

    Once cooked, allow to rest for 10 minutes. Dice into small squares.

    Add BBQ sauce to the bottom of your baking dish.

    Start to build your enchiladas. Start with adding BBQ sauce to your tortillas. Add cheese, steak, corn, and green onion. Fold and place into baking dish. Repeat until your dish is full.


    Top with shredded cheese and more BBQ sauce.

    Bake your enchiladas uncovered for 20 minutes at 325 degrees.

    Serve with even more BBQ sauce, red onions and cilantro.