Mexican Street Tacos With Mojo And Pico De Gallo Recipes

TACOS CARNE ASADA

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. 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 though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

MEXICAN STREET TACOS WITH MOJO AND PICO DE GALLO

Steps:

• To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
• Put it in a glass jar.
• Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
• Lay the flank steak in a large baking dish and pour the mojo over it.
• 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.).
• Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
• Take a few paper towels and fold them several times to make a thick square.
• 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.
• Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
• Slice thin on an angle, across the grain.
• 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.
• To serve, put two of the warm tortillas on your work surface.
• Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
• Top with a spoonful of pico de gallo and garnish with lime wedges.
• 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.

MEXICAN TAKE-OUT PICO DE GALLO

Steps:

• Combine all the ingredients in a medium bowl and toss to blend well.
• Season with salt to taste.
• Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
• Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
• The food processor turns everything into a uniform pink mass.
• Make ahead: This salsa can be made up to 1 hour ahead.