Mexican Street Tacos With Mojo And Pico De Gallo

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs flank steaks or 2 lbs skirt steaks, trimmed of excess fat
• olive oil
• kosher salt
• fresh ground black pepper
• 8 (7 inch) corn tortillas
• shredded romaine lettuce or iceberg lettuce
• 1 onion, chopped
• crumbled queso fresco or grated monterey jack cheese
• 2 limes, cut into wedges
• 4 garlic cloves, minced
• 2 jalapenos, minced
• fresh cilantro, finely chopped
• kosher salt
• fresh ground black pepper
• 2 limes, juice of
• 2 oranges, juice of
• 2 tablespoons vinegar
• 1/2 cup extra virgin olive oil
• 8 ripe tomatoes, chopped
• 2 small red onions, chopped
• 4 green onions, and green parts, sliced
• 3 serrano chilies, thinly sliced
• cilantro, chopped
• 4 garlic cloves, minced
• 4 limes, juice of
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• fresh ground black pepper
• 1/2 teaspoon ground cumin (toasted preferred)

Recipe

• 1 to make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
• 2 put it in a glass jar.
• 3 add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
• 4 lay the flank steak in a large baking dish and pour the mojo over it.
• 5 wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (don’t marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).
• 6 preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
• 7 take a few paper towels and fold them several times to make a thick square.
• 8 blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. pull the steak out of the mojo marinade and season on both sides with salt and pepper. grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
• 9 remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
• 10 slice thin on an angle, across the grain.
• 11 while the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• 12 to serve, put two of the warm tortillas on your work surface.
• 13 lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
• 14 top with a spoonful of pico de gallo and garnish with lime wedges.
• 15 to make the pico de gallo - put all of the ingredients into a mixing bowl and stir it all together. let sit for 15 minutes to allow the flavors to marry.