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Mexican Street Tacos with Mojo and Pico de Gallo

I remember my first trip to Mexico City – the sheer vibrancy of the street food scene was intoxicating. From sizzling meats on makeshift grills to the chorus of vendors hawking their specialties, every corner was a culinary adventure. But it was the humble street taco, bursting with flavor and simplicity, that truly captured my heart. The combination of tender, marinated steak, zesty pico de gallo, and a squirt of lime, all nestled in a warm corn tortilla, was pure perfection. Ever since, I’ve been chasing that authentic flavor, and this recipe is as close as I’ve gotten to recreating that magical experience.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4
Yield: Varies depending on taco size, approximately 12-16 tacos
Dietary Type: Generally gluten-free (ensure tortillas are 100% corn), can be dairy-free (omit queso fresco)

Ingredients

For the Tacos:

2 lbs flank steaks or 2 lbs skirt steaks, trimmed of excess fat
Olive oil
Kosher salt
Fresh ground black pepper
8 (7 inch) corn tortillas
Shredded romaine lettuce or iceberg lettuce
1 onion, chopped
Crumbled queso fresco or grated Monterey Jack cheese (optional)
2 limes, cut into wedges

For the Mojo:

4 garlic cloves, minced
2 jalapenos, minced
Fresh cilantro, finely chopped
Kosher salt
Fresh ground black pepper
2 limes, juice of
2 oranges, juice of
2 tablespoons white vinegar
1⁄2 cup extra virgin olive oil

For the Pico de Gallo:

8 ripe tomatoes, chopped
2 small red onions, chopped
4 green onions, white and green parts, sliced
3 serrano chilies, thinly sliced
Cilantro, chopped
4 garlic cloves, minced
4 limes, juice of
1⁄4 cup extra virgin olive oil
1 teaspoon kosher salt
Fresh ground black pepper
1⁄2 teaspoon ground cumin (toasted preferred)

Equipment Needed

Mortar and pestle (optional, but recommended for the mojo)
Glass jar with lid
Large baking dish
Plastic wrap
Outdoor grill or ridged grill pan (or broiler)
Paper towels
Cutting board
Sharp knife
Dry skillet or grill
Mixing bowl

Instructions

Prepare the Mojo: Using a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste. This releases the essential oils and creates a more intense flavor. If you don’t have a mortar and pestle, you can finely mince the ingredients and mix them together in a bowl.
Combine the Mojo: Put the paste into a glass jar. Add the lime and orange juices, the vinegar, and the oil. Shake well to combine all the ingredients. This vibrant marinade is the key to tender and flavorful steak.
Marinate the Steak: Lay the flank steak in a large baking dish and pour the mojo over it. Wrap the dish 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. An hour will provide a good flavor infusion, but the longer you marinate, the more tender and flavorful the steak will become.
Prepare the Grill: Preheat an outdoor grill or a ridged grill pan over a medium-high flame. Alternatively, you can use your broiler. A hot surface is essential for achieving a good sear on the steak.
Grease the Grill: 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. This prevents the steak from sticking and ensures beautiful grill marks.
Season the Steak: Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Discard the marinade after removing the steak.
Grill the Steak: Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. The exact cooking time will depend on the thickness of your steak and the heat of your grill. Use a meat thermometer to ensure the steak reaches an internal temperature of 130-135°F for medium-rare.
Rest the Steak: Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. This step is crucial for a juicy and tender steak. If you cut into it immediately, the juices will run out, and the steak will be drier.
Slice the Steak: Slice the steak thin on an angle, across the grain. This ensures maximum tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
Warm the Tortillas: 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. This makes them easier to fold and prevents them from tearing.
Assemble the Tacos: 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 (if using).
Top with Pico de Gallo and Lime: Top with a spoonful of pico de gallo and garnish with lime wedges.
Prepare the Pico de Gallo: While the steak marinates, prepare 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. The longer it sits, the more the flavors will meld together.

Expert Tips & Tricks

Toasting the cumin: Toasting the cumin before adding it to the pico de gallo enhances its flavor and adds a warm, nutty note. Simply toast the cumin seeds in a dry skillet over medium heat for a few minutes, until fragrant.
Adjust the heat: Adjust the amount of serrano chilies in the pico de gallo to your liking. If you prefer a milder pico, remove the seeds and membranes from the chilies before chopping them.
Make-ahead mojo: The mojo can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to develop even further.
Steak doneness: For medium doneness, grill to an internal temperature of 135-140°F. For medium-well, grill to 140-145°F.

Serving & Storage Suggestions

Serve these tacos immediately for the best flavor and texture. Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Pico de gallo is best consumed within 24 hours, as the tomatoes tend to soften over time. Store it in an airtight container in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	45%
Saturated Fat	10g	50%
Cholesterol	120mg	40%
Sodium	500mg	21%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	10g	N/A
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicier mojo: For a spicier mojo, use habanero peppers instead of jalapenos.
Vegetarian tacos: Substitute the steak with grilled portobello mushrooms or black beans. Marinate the mushrooms in the mojo before grilling.
Gluten-free: Ensure the tortillas are 100% corn tortillas.
Dairy-free: Omit the queso fresco or Monterey Jack cheese.
Different toppings: Add other toppings such as guacamole, sour cream, or pickled onions.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank or skirt steak are ideal due to their tenderness and ability to absorb the marinade, you can use other cuts like sirloin or hanger steak. Adjust the cooking time accordingly.

Q: Can I make the pico de gallo ahead of time?
A: Yes, you can make the pico de gallo up to a day in advance. Just be aware that the tomatoes might soften slightly.

Q: How do I prevent the tortillas from tearing?
A: Warming the tortillas makes them more pliable and less likely to tear. Don’t overfill the tacos, as this can also cause them to break.

Q: Can I freeze the leftover steak?
A: Yes, you can freeze cooked steak. Wrap it tightly in plastic wrap and then in foil, or store it in an airtight container. Thaw it in the refrigerator overnight before reheating.

Q: What’s the best way to reheat leftover tacos?
A: It’s best to reheat the steak and tortillas separately. Reheat the steak in a skillet or microwave. Warm the tortillas in a dry skillet or microwave before assembling the tacos.

Final Thoughts

These Mexican street tacos are a fiesta in every bite. The vibrant flavors of the mojo-marinated steak, the zesty pico de gallo, and the warm corn tortillas will transport you straight to the bustling streets of Mexico City. Don’t be afraid to experiment with different toppings and variations to create your own signature taco. Gather your friends and family, fire up the grill, and get ready for a delicious and unforgettable meal. I encourage you to try this recipe and share your creations – and any delightful variations you come up with – with me. Enjoy!

Mexican Street Tacos With Mojo and Pico De Gallo Recipe