Time: 2 hours 10 minutes
Complexity: easily
Quantity: 4 tacos

Yes, it's possible to recreate the taste of street tacos. Carne Asada is strips of steak wrapped in a tortilla. Just follow Tyler's simple recipe, marinating the succulent beef in a garlicky mojo sauce with jalapeño and lime. As for the filling, simply make a homemade pico de gallo sauce with fresh tomatoes and fragrant cilantro.

Ingredients:

• 900 g beef flank (trim excess fat)
• 1 serving Moyo sauce (see recipe below)
• Olive oil for greasing the grill
• Salt and ground black pepper
• 16 corn tortillas (diameter 18 cm.)
• Shredded romaine or iceberg lettuce, to serve
• Sliced ​​onions for serving
• Coarsely grated cheese for serving
• 1/2 cup pico de gallo (see recipe below)
• 2 limes, sliced ​​into wedges, for serving

Moyo for marinating meat:

• 4 crushed cloves of garlic
• 1 crushed jalapeño pepper
• 1 large handful of finely chopped coriander leaves
• Salt and ground black pepper
• Juice of 2 limes
• Juice of 1 orange
• 2 tablespoons of table vinegar
• 1/2 cup olive oil

Salsa Pico de Gallo:

• 4 ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 chopped green onion stalks
• 1 crushed serrano chili pepper
• 1 handful of chopped fresh coriander leaves
• 3 crushed cloves of garlic
• Juice of 1 lime
• 1/4 cup olive oil
• 1 teaspoon coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, mayo sauce, Orange juice, lime juice, cheese, pico de gallo sauce, jalapeno pepper, serrano pepper, red onion, garlic, tomatoes, romaine lettuce, iceberg lettuce, tortilla, cilantro

We recommend

Preparation:

Step 1
• Place the meat in a large baking dish and pour the mojo sauce over it. Wrap it tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours to allow the flavors to infuse. Don't marinate the meat for more than 8 hours, otherwise the fibers will loosen too much and the meat will become misshapen.
Step 2
• Preheat an outdoor grill or grill pan over medium-high heat (you can also use an oven grill). Lightly oil the grates to prevent the meat from sticking. Remove the meat from the marinade and season both sides with salt and pepper.
  
  Grill (or broil in the oven) for 7-10 minutes per side, turning once, until medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Thinly slice the meat diagonally across the grain.
Step 3
• In a dry skillet or on a grill, heat the tortillas for 30 seconds per side, until toasted and pliable.
  
  To serve, stack two warm tortillas on top of each other, place about 4 ounces of beef in the center, and top with lettuce, onions, and cheese. Top each serving with a spoonful of pico de gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
  
  Recipe taco with spare ribs braised in port wine.
  
  Moyo: In a mortar or bowl, crush the garlic, jalapeño pepper, cilantro, salt, and pepper to form a paste. Place the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, and oil. Shake well to combine the ingredients. Use as a marinade for chicken or beef, or as a garnish for dishes.
  Yield: about 1 and 1/4 cups
  
  Salsa Pico de Gallo: In a bowl, combine the tomatoes, chili pepper, and remaining ingredients. Mix thoroughly. Let sit for 15 minutes to allow the flavors to meld.
  Yield: 2 tbsp.

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