Name: Tacos Carne Asada
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pounds flank steak, trimmed of excess fat; 1 recipe Mojo, recipe follows; Olive oil, for coating the grill; Kosher salt and freshly ground black pepper; 16 (7-inch) corn tortillas; Shredded romaine or iceberg lettuce, for serving; Chopped white onion, for serving; Shredded Jack cheese, for serving; ½ cup Pico de Gallo, recipe follows; 2 limes, cut in wedges for serving; 4 cloves garlic, 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 Tbsp white vinegar; ½ cup olive oil; 4 vine-ripe tomatoes, chopped; ½ red onion, chopped; 2 green onions, white and green parts, sliced; 1 Serrano chile, minced; 1 handful cilantro leaves, chopped; 3 cloves garlic, minced; 1 lime, juiced; ¼ cup extra-virgin olive oil; 1 tsp kosher salt

Prep Time

45 min

Cook Time

20 min

Yields

4 servings

This recipe makes a total of 4 servings, or 2 tacos per person.

ingredients

Tacos

pounds flank steak, trimmed of excess fat

recipe Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

(7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

cup Pico de Gallo, recipe follows

limes, cut in wedges for serving

Mojo

cloves garlic, minced

jalapeno, minced

large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

limes, juiced

orange, juiced

Tbsp white vinegar

cup olive oil

Pico De Gallo

vine-ripe tomatoes, chopped

red onion, chopped

green onions, white and green parts, sliced

Serrano chile, minced

handful cilantro leaves, chopped

cloves garlic, minced

lime, juiced

cup extra-virgin olive oil

tsp kosher salt

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

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.

Step 3

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Step 4

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.

Step 5

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.

Step 6

Yield: approximately 1 1/4 cups

Step 7

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Step 8

Yield: 2 cups

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Tacos Carne Asada