Loading... Please wait...
- Home
- recipes
- Appetizers
- Veracruz Street Tacos
Categories
Veracruz Street Tacos
Veracruz Street Tacos:
Ingredients:
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, and onion. Top each taco with a spoonful of Salsa Veracruz and
garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
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
Ingredients:
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Sea salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
16oz Salsa Veracruz
2 limes, cut in wedges for serving
Prep: Lay the flank steak in a large baking dish and pour the mojo over 1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Sea salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
16oz Salsa Veracruz
2 limes, cut in wedges for serving
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, and onion. Top each taco with a spoonful of Salsa Veracruz and
garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
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
