Carne Asada

Ingredients:

• tri-tip beef (2 lbs will serve 4-6 people)
• 1 recipe of the "mojo" sauce (see below)
• small flour tortillas
• Shredded jack cheese
• Pico de Gallo (see the separate pico de gallo recipe)
• 2 limes, cut in wedges for serving
  

Directions:

Cut fat off of the steak, slice into thin slices, and place in a gallon zip lock bag with the Mojo sauce for up to 8 hours (for best flavor). Mojo (this is the important part!):

• 4 minced garlic cloves
• 1 minced jalapeno (or habaneros and serranos if you want it really hot)
• 1 large handful fresh cilantro leaves, finely chopped
• Salt and pepper
• 2 juiced limes
• 1 juiced orange
• 2 tablespoons white vinegar
• 1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a mixing bowl and add the lime juice, orange juice, vinegar, and oil. mix it up. Stick it in with the meat and kind of knead it all together so it infiltrates the meat. I throw in the spent limes and orange peels.

Grill the meat on a BBQ. Don't overcook the meat or it will get tough.

Melt a little bit of cheese on the flour tortillas in a pan, then its ready to load up with carne asada and pico de gallo.