Best Mexican Street Tacos With Mojo And Pico De Gallo Recipes

MEXICAN STREET TACOS WITH MOJO AND PICO DE GALLO

Steps:

• 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.

PICO DE GALLO -- A MEXICAN FRUIT SALAD

Steps:

• Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces.
• Place in a large bowl and mix with clean hands to distribute evenly.
• Cut the lemons into wedges and place in a serving dish.
• To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.
• Enjoy!

CHIPOTLE PICO DE GALLO

Steps:

• Combine all the ingredients and mix well.
• The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

KIWI AND TOMATILLO PICO DE GALLO

Steps:

• Toss tomatillo, kiwi, onion, serrano, garlic, lime juice, and basil in a small bowl to combine; season with salt.
• Cover and chill 1 hour to allow flavors to come together.

MEXICAN TAKE-OUT PICO DE GALLO

Steps:

• Combine all the ingredients in a medium bowl and toss to blend well.
• Season with salt to taste.
• Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
• Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
• The food processor turns everything into a uniform pink mass.
• Make ahead: This salsa can be made up to 1 hour ahead.

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

TACOS DE BISTEC WITH LIME SAUCE (MEXICAN STREET TACOS)

Steps:

• Marinade:.
• In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
• Place the skirt steak in a large Ziploc bag.
• Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!).
• Shake bag to ensure the marinade is evenly distributed.
• Marinade from a few hours or overnight in the refrigerator.
• Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven).
• Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
• Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference.
• Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium).
• Cut meat into tiny cube pieces.
• Sauce:.
• Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender.
• Blend the sauce until smooth.
• Sample it and add hot sauce more or less to taste.
• Make it several hours ahead of time to allow it to thicken.
• To prepare the tacos:.
• Warm the tortillas in a skillet or microwave just until warm.
• Add the steak pieces.
• Add onions.
• Add cilantro.
• Top with lime dressing.
• ENJOY!

FRESH VEGETABLE PICO DE GALLO

Steps:

• Chop and combine above ingredients.
• Dress with fresh lime juice and olive oil.