Mexican Street Tacos With Mojo and Pico De Gallo

Recipe by mariposa13
READY IN: 1hr 45mins




  • 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.