Instructions

• Tacos Carne Asada
• 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.
• 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.
• Pico de Gallo
• In a mixing bowl, combine all ingredients together.
• Toss thoroughly.
• Let it sit for 15 minutes hour to allow the flavors to marry.
• Note: Mojo yield: approximately 1 1/4 cups.
• Note: Pico de Gallo yield: 2 cups.