Mexican Street Tacos With Mojo And Pico De Gallo Recipes

PICO DE GALLO (AUTHENTIC)

Steps:

• Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
• Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
• This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

CHICKEN TACOS WITH PICO DE GALLO

Steps:

• Slice the chicken breasts into thin strips then place in a bowl. Add all the remaining ingredients and mix well. Allow to marinade for 10-15 minutes.
• Heat a large non-stick frying pan till hot then fry the chicken strips in batched until golden brown and cooked through.
• While the chicken is frying, combine all the ingredients for the pico de gallo and set aside.
• Serve the chicken and pico de gallo with bowls of guacamole, sour cream and tortillas and extra lime wedges (optional).

TACOS CARNE ASADA

Steps:

• 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.
• 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
• 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

FISH TACOS WITH PICO DE GALLO

Steps:

• Cut the tomato in quarters. Remove the seeds and pulp and discard.
• Cut the tomato quarters in 1/4" pieces.
• Cut the onion into 1/4" pieces.
• Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
• Finely chop the jalapeño.
• Finely chop the cilantro.
• Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
• Mix with a spoon until all of the ingredients are evenly dispersed.
• Set aside while you prepare the fish tacos.
• In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
• Rinse and dry the 8 leaves of romaine lettuce.
• Cut the fish into 2" to 3" pieces.
• Coat the pieces of fish in the flour mixture and set aside.
• In a large frying pan heat the cooking oil to medium hot.
• Fry the fish for about 3 minutes per side.
• Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
• Heat the tortillas in a frying pan or comal.
• Warm the tortillas on a hot griddle or comal until pliable.
• On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
• Top with a spoonful of pico de gallo and serve with a halved lime on the side.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

BEEF TACOS WITH PICO DE GALLO

Steps:

• Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
• Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
• Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
• Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
• Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

MEXICAN FLAG TACOS

Steps:

• Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
• In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

AUTHENTIC PICO DE GALLO

Steps:

• In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
• Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

CRISPY FISH TACOS WITH PICO DE GALLO

Steps:

• Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
• Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
• Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the fish is coated.
• Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
• Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
• Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
• Mix together the mayonnaise and sriracha and put to one side.
• Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
• Repeat until you have filled all 6 tacos, then serve immediately.

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.