PintJockeys

Get ready for Cinco de Mayo!

As many of you already know, Cinco de Mayo falls on a Saturday this year. Next Saturday to be exact. Which means it’s the perfect opportunity to throw an afternoon fiesta. With so many awesome Mexican recipes to share, we’re dedicating the next two Foodie Fridays to the occasion.

This week, we’ll kick things off with the main course- spicy, Carne Asada tacos courtesy of the Food Network’s Tyler Florence. This recipe is a bit more involved, so we wanted to give you ample time to round up your ingredients and prepare.

While you won’t need any beer to make this dish, it sure will come in handy when it comes to cooling off your taste buds in between delicious bites. While Mexican beers are often the go-to, don’t forget about some of your favorite summer seasonal selections. In fact, Saint Arnold Brewing Company recommends serving one of their ice-cold Summer Pils alongside fiery Mexican dishes.

Now, you can probably find some cheats here and there, but we’re recommending making this one from scratch – from the Mojo marinade to the pico topping. Here’s what you’ll need:

For the 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

For the Taco:

• 2 pounds flank or skirt steak, trimmed of excess fat
• 1 recipe Mojo, recipe follows
• Olive oil, for coating the grill
• Kosher salt and freshly ground black pepper
• 16 (7-inch) corn tortillas
• Shredded romaine or iceberg lettuce, for serving
• Chopped white onion, for serving
• Shredded Jack cheese, for serving
• 1/2 cup Pico de Gallo, recipe follows
• 2 limes, cut in wedges for serving

For the Pico De Gallo:

• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 green onions, white and green parts, sliced
• 1 Serrano chile, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Directions:

To make the 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.

Next…

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.

Then…

In a mixing bowl, combine all of the pico de gallo ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

There you have it. A perfect main course. Want something to hold your guests over while they wait? Check back next week for a festive appetizer and snack!

Have a great weekend!