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    You are in: Home / Recipes / Mexican Street Tacos With Mojo and Pico De Gallo Recipe
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    Mexican Street Tacos With Mojo and Pico De Gallo

    Mexican Street Tacos With Mojo and Pico De Gallo. Photo by KaylaNewport

    1/1 Photo of Mexican Street Tacos With Mojo and Pico De Gallo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    mariposa13's Note:

    From the Tony Danza show.

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    Ingredients:

    Servings:

    Units: US | Metric

    TACOS

    MOJO

    PICO DE GALLO

    Directions:

    1. 1
      To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
    2. 2
      Put it in a glass jar.
    3. 3
      Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
    4. 4
      Lay the flank steak in a large baking dish and pour the mojo over it.
    5. 5
      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.).
    6. 6
      Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
    7. 7
      Take a few paper towels and fold them several times to make a thick square.
    8. 8
      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.
    9. 9
      Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
    10. 10
      Slice thin on an angle, across the grain.
    11. 11
      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.
    12. 12
      To serve, put two of the warm tortillas on your work surface.
    13. 13
      Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
    14. 14
      Top with a spoonful of pico de gallo and garnish with lime wedges.
    15. 15
      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.

    Ratings & Reviews:

    • on October 04, 2007

      55

      I scaled this down to one serving for the meat, but it served me and my mom very well. The marinade was okay, but not spectacular. The pico de gallo was the real kicker in this reicpe. I will def. make the pico de gallo again. I put the left over in the fridge and it was great with chips today. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Street Tacos With Mojo and Pico De Gallo

    Serving Size: 1 (817 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 989.2
     
    Calories from Fat 556
    56%
    Total Fat 61.8 g
    95%
    Saturated Fat 13.8 g
    69%
    Cholesterol 154.2 mg
    51%
    Sodium 606.6 mg
    25%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 9.7 g
    38%
    Sugars 15.8 g
    63%
    Protein 55.8 g
    111%

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