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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste. | 2. Put it in a glass jar. | 3. Add the lime and orange juices, the vinegar, and the oil and shake it up to combine. | 4. Lay the flank steak in a large baking dish and pour the mojo over it. | 5. 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.). | 6. Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler). | 7. Take a few paper towels and fold them several times to make a thick square. | 8. 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. | 9. Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle. | 10. Slice thin on an angle, across the grain. | 11. 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. | 12. To serve, put two of the warm tortillas on your work surface. | 13. Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese. | 14. Top with a spoonful of pico de gallo and garnish with lime wedges. | 15. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2	lbs		1115.2025	0.0	196.2031	30.7361
olive oil				-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
corn tortilla	8			-	-	-	-
romaine lettuce			shredded	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
queso fresco			crumbled grated	-	-	-	-
lime	2		cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
jalapeno	2		minced	3.2625	0.7312	0.1024	0.0416
cilantro			chopped	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
orange juice	2			223.2	51.583999999999996	3.472	0.992
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
extra virgin olive oil	1/2	cup		-	-	-	-
tomato	8		ripe chopped	496.5517	110.1049	25.906999999999996	4.3178
red onion	2		chopped	64.0	14.944	1.76	0.16
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
serrano chilies	3		sliced	-	-	-	-
cilantro			chopped	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
lime juice	4			7.5625	2.5469999999999997	0.127	0.0212
extra virgin olive oil	1/4	cup		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
cumin	1/2	teaspoon	ground toasted	3.9375	0.4645	0.187	0.2338

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.