MEXICAN STREET TACOS WITH MOJO AND PICO DE GALLO

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Mexican Street Tacos With Mojo and Pico De Gallo image

Make and share this Mexican Street Tacos With Mojo and Pico De Gallo recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 29

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 white vinegar
1/2 cup extra virgin olive oil
8 ripe tomatoes, chopped
2 small red onions, chopped
4 green onions, white 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)

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.

Nutrition Facts : Calories 989.3, Fat 61.8, SaturatedFat 13.8, Cholesterol 154.2, Sodium 606.6, Carbohydrate 58, Fiber 9.7, Sugar 15.8, Protein 55.8

Nandi Ndlovu
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I'm not a big fan of tacos, but these were actually really good. The chicken was tender and juicy, and the flavors were amazing. I would definitely recommend this recipe.


hasal DAHRI
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Yum!


Gene Mazella
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These tacos were delicious! The chicken was so tender and flavorful, and the pico de gallo was the perfect topping. I will definitely be making these again.


Gregory Mukati
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I made these tacos for a party and they were a huge hit. Everyone loved them! I will definitely be making them again.


Sk Safi
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These tacos were a bit too spicy for my taste, but they were still very good. I'll try using less chili powder next time.


Daniel Croteau
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Not bad!


Naseerkasana Kasana
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These tacos are the best! I love the flavor of the mojo marinade and the pico de gallo is so refreshing. I will definitely be making these again and again.


Yt Rehman
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The chicken was a bit overcooked, but the flavors were still good. I'll try cooking it for less time next time.


MD Shakib Sheikh
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I've made these tacos several times and they are always a hit. The mojo marinade is so flavorful and the pico de gallo is the perfect topping. I highly recommend this recipe.


Victor Mwale
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Meh.


Eazy Money Productionz
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These tacos were easy to make and so delicious. The chicken was tender and juicy, and the flavors were amazing. I will definitely be making these again.


Gideon Winifred
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I made these tacos for my family and they loved them. The mojo marinade was so flavorful and the pico de gallo was the perfect topping. We will definitely be making these again.


Chamath Marapana
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Amazing!


Alaina Kearns
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The chicken was a bit dry, but the flavors were great. I think I'll try cooking it for less time next time.


Amahle Nyathikazi
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These tacos were a hit at my party! The mojo marinade gave the chicken so much flavor, and the pico de gallo was the perfect topping. I'll definitely be making these again.


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