Tacos Carne Asada

Beef flank or skirt steak is marinated in a Mojo mixture containing garlic, jalapeno, cilantro, citrus juices, vinegar and oil. It is then cooked, thinly sliced and served in corn tortillas with cheese, lettuce, onion, and pico de gallo.

Ingredients:

• 2 pounds flank or skirt steak, trimmed of excess fat
• 1 recipe Mojo (see accompanying recipe below)
• 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
• 1/2 cup Pico de Gallo
• 2 limes, cut in wedges, for serving
• MOJO (Makes about 1-1/4 Cups)--
• 4 Garlic cloves, minced
• 1 Jalapeno, minced
• 1 large handful fresh Cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 Limes, juiced
• 1 0range, juiced
• 2 Tablespoons White Vinegar
• 1/2 Cup Olive Oil

Directions:

Lay the flank steak in a large baking dish and pour the MOJO marinade over it. Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours. (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. Remove the steak from 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 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 two 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. MOJO: 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.

Number of Servings: 4 Servings (2 Tacos per person)

Notes from the Cook: This is a fun recipe, and not nearly as complicated as it appears to be...Great for a Fiesta...along with Sangria or Frothy Beer! We lived in Mexico for 11 years!