Tacos are so versatile and can showcase almost any ingredient you want. For a very long time, I didn’t eat red meat, but when I moved to San Diego I was impressed with the way the Mexican natives can make Beef taste amazing. I love how a simple mixture of spices and oil can make a steak pop and if cooked right will melt in your mouth.
This recipe is simple yet complex. The steak is done with a quick dip of Mojo de Ajo and the onions are grilled in it as well, adding a delicious garlic taste to the whole meal. I’ve included the Mojo de Ajo recipe and the Salsa Arriera (which is spicy). This is also one of the few recipes where I recommend flour tortillas. I think the tortilla is a very important part of the meals and with flour being gummier, they match the steak a bit better. The flour tortillas don’t seen to break as easily and absorb the taste better.
This is just a simple steak taco I like to make when I want left overs. I love taking cold steak to the beach and drink some wine with it in the sun. Simple things like that makes me want to cook recipes. I also think I want to put this on a hoagie bun almost like Italian beef.
Flank Steak Tacos made with Mojo de Ajo and Salsa Arriera
Equipment
- Grill
- Cast Iron Skillet
- Spice Blender
- Sauce Pan
- Food Processor
Ingredients
Tacos
- 5 lb skirt steak
- 1 medium white onion (cut into ½ inch strips)
- salt & pepper
- flour tortillas
Mojo De Ajo
- 2 dry arbol chiles
- 1 tsp black peppercorns
- ½ tsp Mexican oregano
- 1 cup olive oil
- 20 cloves garlic (minced)
- 1 orange (juiced)
- 1 plum tomato
Salsa Arriera
- 4 cloves garlic
- 15 serrano chiles
- 1 ½ tsp Kosher salt
- ½ medium white onion (minced)
Instructions
Mojo De Ajo
- Heat a large cast iron skillet over medium heat for 5 minutes.
- Take the Chiles, remove the stem and roll in your fingers to remove seeds.2 dry arbol chiles
- Add Chiles and Peppercorns to the pan and cook for 15 seconds or until fragrant, remove and set aside.1 tsp black peppercorns
- Add the Oregano and hit till fragrant, remove and set aside.½ tsp Mexican oregano
- Add Chiles, Peppercorns and Oregano to spice blender and grind to a fine powder.
- In a medium sauce pan, heat the oil over medium heat.1 cup olive oil
- When oil is hot add the Garlic and cook until starting to brown (5 minutes).20 cloves garlic
- Add the tomato, spice mixture and orange juice and cook for two more minutes.1 orange, 1 plum tomato
- Put in a jar, let it cool and separate. You can keep for 1 month in the fridge.
Salsa Arriera
- Heat a large cast iron pan, over medium heat for 5 minutes.
- Add the Serranos and garlic cloves STILL IN THEIR SKIN ON for about 7-8 minutes, or until chiles are blistering and are dark.4 cloves garlic, 15 serrano chiles
- Remove Garlic and chiles from heat and let rest until you can handle.
- Remove Garlic skin and Chile stems.
- Combine Garlic, Chiles, Salt and Onion in food processer and blend.1 ½ tsp Kosher salt, ½ medium white onion
Tacos
- Preheat grill to medium high heat.
- Set the steak out, get to room temperature. Season steak with salt and pepper.salt & pepper, 5 lb skirt steak
- Cover steak and onion, with Mojo de Ajo (just the oil).1 medium white onion
- Put steak and onions on the grill.
- Cook for 3 minutes, flip steak and onions and cook for an additional 3 minutes.
- Remove from grill, cover with foil and let rest for 10 minutes.
- Cut the steak in half the long way. Take each half and cut in half inch slices as well as the onions. Toss in a few table spoons of the bottom of the Mojo De Ajo (actual garlic pieces) in a large bowl.
- Lightly heat the tortillas, add the steak onion mixture with a light bit of the salsa and Enjoy!flour tortillas
