There is a soft spot in most people for tacos. For me, it goes back to childhood and the crunch of that fried corn tortilla shell. My first introduction to street food that has played an interictal part in my culinary journey.
What is a taco? I’d say it is a simple food put between a corn or flour piece of heaven. Grilled, steamed, or fried that tortilla is everything. Breakfast, lunch, or dinner the taco has a hold on so many people. Taco Tuesday, Cinco de Mayo, or a Friday night around the kitchen table, tacos are that food. The self-gratification of building something with all your favorite toppings. A folding mess that is dripping down your arm. Yet it is so worth fighting that mess that is trying to escape the tortilla you’re struggling to hold together. Family gatherings, even weddings. There isn’t a place I can think of where a taco isn’t welcome.
So what’s your taco flavor? Is it a simple carne asada? Maybe chorizo? Oh, possibly Korean BBQ? The thing that makes tacos the quintessential food is the versatility. Is there really anything you can’t place in the bed of a freshly made tortilla? I have to say, I’m hungry for one while I’m writing this. There is a warmth (in me) that this food seems to stoke. Being of Mexican descent this food certainly has a hold on me.
Well, I’ve put together a taco recipe that I hope you will enjoy. It is a Cuban grilled steak to mimic carne asada which gives a very different flavor. The marinade used in this recipe is Mojo. Originating in the Canary Islands this marinade is now found all over the world. One place in particular is Cuba. In Cuba it is a garlic-citrus marinade used with a wide variety of proteins. Its a simple recipe that packs a flavorful punch. The citrus can be changed out or the ratios changed and you uncover a whole new sauce. For me, I let this marinate a few hours. That seems to be the sweet spot. Remember, its citrus so too long and the protein begins to cook. Once you get a taste of this wonderful, flavorful marinade it will quickly jump to the top of your go-to list.
Give it a try. Light up the grill and treat yourself to a taco that will have you hearing salsa music and drinking a Cuba libre. You just might even hear the sound of the ocean crashing. This dish for sure will have you wanting to visit the Caribbean.
Mojo Steak taco
- 8 qt Sauce Pot
- Cutting Board
- Sharp knife
- Measuring Spoons
- Measuring Cup
- Ziploc Bag
- ⅓ cup Orange Juice fresh
- 3 ea. Lime juiced
- ¼ cup Water
- 1 tbsp. Salt
- ½ tsp Black Pepper
- ½ tsp. Mexican Oregano
- ⅓ cup Olive Oil
- 6 ea. Garlic Clove sliced thin
- 1½ tsp. Cumin ground
- 2 ea. Jalapeno sliced
- 3 tbsp. Cilantro chopped
- 32 ounces Ribeye Steak or other steak
- 16 ea. Corn Tortilla grilled or heated
- 1 ea. White Onion ¼ inch dice
- Cilantro Sprigs as needed
- Lime Wedges
- In bowl combine Orange Juice, Water, Lime Juice, Salt, Pepper and Oregano set aside
- Heat Olive Oil over medium heat
- Add Garlic and Cumin and cook until Garlic is golden brown and Cumin is fragrant about 2-3 minutes
- Carefully and off the heat add the Juice mixture, return to heat and bring to a boil, remove from heat and cool completely
- Once the Mojo is cool add the Cilantro and Jalapeno, pour mixture into a ziploc bag and add the Steaks
- Let marinate 1-2 hours, careful to not let it marinate too long or the meat will begin to cook from the citrus
- Heat Grill and brush lightly with Oil, Cook the Steak to an internal temperature of 125°F for medium rare. Let the Steak rest 5-10 minutes
- To assemble, chop the Steak, place on two 4 inch Tortillas and top with Onion, Cilantro and Lime wedges