A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, onions and lettuce.
3 cloves garlic, minced
1 jalapeno, minced
1 handful cilantro, chopped fine
juice of 1 lime
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup olive oil, plus more for frying tortillas
1.5 pound flank steak
4 – 6 taco shells
In a bowl combine garlic, jalapeno, cilantro, lime juice, vinegar, salt, cumin, chili powder and olive oil.
Whisk to combine. Place steak in a shallow dish. Pour marinade over steak and marinate for at least 2 hours but not more than 8.
When you are ready to cook the steak, preheat oven broiler. Place steak on a baking sheet.
Cook steak 8 – 10 minutes. Use tongs to turn over (you don’t want to pierce it with a fork it will release the juices) and cook another 8 minutes. Remove from oven, allow to rest for 10 minutes before slicing thinly against the grain.
While the steak is resting cook your tortillas. Heat a thin layer of oil in a skillet. Cook tortillas one at a time for 30 seconds on each side and then fold over to form taco shell. Transfer to a paper towel lined plate.
To assemble the taco, place a few slices of meat on the taco shell. Top with lettuce, tomato, cojita cheese and avocado. Serve.
If you are looking for even more jalapeno, garlic goodness, double the marinade, use half to make the steak and serve the other half on the table to spoon on top of finished tacos. Enjoy!