My all time favorite cuisine is Mexican. I want tacos, rice and beans served at my wedding. With a gigantic side of guacamole. Though maybe I’ll keep the cake and skip the flan. Somehow slicing and feeding each other the jiggley dessert does not strike me as romantic.
Though a nice addition to any occasion, tacos make a perfect “beat the weekday blues” meal as well. I love how the build-your-own style of tacos makes every diner a participant. And in my mind, corn tortillas create the best vessel for your ground beef/chicken/steak/veggie fixings. The small size of the corn tortillas especially allows for filling mixing and matching.
While I enjoy all different types of taco fillings, the below recipe for carne asada tacos has quickly become my favorite. The lime, garlic and jalapeno mojo packs a powerful punch. I use a little more than half the mojo recipe to marinate the steaks and then save the rest as a green salsa to drizzle over the final product. The mojo tastes so good I have to refrain from taking a spoon and eating the sauce plain. Definitely my favorite part of the recipe, the sauce keeps the steak flavorful and juicy.
Carne Asada Tacos with Mojo and Pico de Gallo
Adapted from food network
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
2 tablespoons white vinegar
1/2 cup olive oil
1. Using a blender or a food processer blend together garlic, jalapeno, cilantro, salt and pepper. You can also put the ingredients in a bowl and use a hand mixer to combine. Stop blending once the ingredients come together as a paste. Add lime juice, vinegar and oil. Blend again to combine.
2. Put mojo in a container or jar with a lid.
1 ½ pounds flank steak or skirt steak
A little more than half of the above mojo recipe.
1. Place steaks in a pan or baking dish. Pour mojo sauce over the steaks. Tightly cover with plastic wrap. Place in refrigerator and marinate for 1 to up 8 hours.
2. After at least a hour, turn oven on to broil. Lay steaks in an ovenproof baking dish (if possible, use baking dish with rack) or on a baking sheet covered with tin foil. If you have mojo leftover from the marinating process, drizzle over steaks for extra flavor.
3. Cook 7 to 10 minutes on each side, turning once.
4. Remove steaks and place on cutting board. Once cool, cut into thin strips.
Pico de Gallo
2 medium tomatoes
1/2 onion chopped
1 jalapeno pepper chopped
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1. While steaks marinate, combine all ingredients together in a large mixing bowl. Let sit for at least 15 minutes before serving.
1. Warm tortillas individually in a skillet on medium low heat, about twenty seconds per side, flipping tortilla once. Or warm all together in oven—preheat oven to warm. Place tortillas in a stack on baking sheet. Tightly over with tin foil. Heat for about 10 minutes.
2. Fill warmed tortillas with steak and drizzle with pico de gallo, and mojo. Additional great (necessary) fixings: grated cheese, shredded lettuce and diced white onions.