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Tyler's Tacos Carne Asada 03:06
Citrusy green mojo marinade gives Tyler's tacos carne asada plenty of kick.
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 45 min
- Inactive: 1 hr 5 min
- Cook: 20 min
- Yield: 4 servings (2 tacos per person)
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 45 min
- Inactive: 1 hr 5 min
- Cook: 20 min
- Yield: 4 servings (2 tacos per person)
Ingredients
Mojo:
Pico De Gallo:
Directions
- 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.
- Yield: approximately 1 1/4 cups
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.
- Yield: 2 cups
My Private Notes
Show:
Food 911
Episode:
Apres Ski Party
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260 Reviews
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Claudia Pineda22 days ago
Anonymous30 days ago
AnonymousFebruary 6, 2022
AnonymousDecember 3, 2021
miri kroizerNovember 17, 2021
AnonymousOctober 18, 2021
FunnysquirtJune 27, 2021
Easy and delicious!
AnonymousJune 3, 2021
I go make the recípe looks delicious
foodie15September 22, 2021
Yet ANOTHER BRILLIANT Einstein who rates a recipe they haven’t made!
AnonymousMay 16, 2021
Made this dish and my family and friends can't stop talking about it.
andrea r.May 6, 2021
I made this for Cinco De Mayo dinner last night and it was a big success.I had excellent skirt steak from my butcher and that helped.I cooked two on a very hot grill pan and two on my built in Wolfe Infra red gas grill. They all cooked in about a total of 8 minutes. I also served regular ground beef tacos and the combo was nice. I preferred flour tortilla to the corn.I served both.
