These Carne Asada Tacos with Mojo Sauce take an inexpensive cut of meat and transforms it into the most tender flavorful meal that the whole family will love.
Slice your meat into small squares, 1/8 - 1/4 inch big. Meat is easiest to slice when still partially frozen. Start by making thin slices, turn them on their side to make thin rows, then cut cross ways to dice into small squares. Can be cut in food processor, but you'll get more uniform pieces if cutting by hand with a sharp knife.
To make mojo sauce, blend garlic, jalapeno, cilantro, lime juice, orange juice, apple cider vinegar, 1/4 cup oil and salt in blender. Taste and adjust ingredients, if desired.
No less than 1 hour, but no more than 8 hours, before cooking, pour mojo sauce over diced meat and refrigerate until ready to cook.
Heat large heavy bottom skillet on medium high heat. Drizzle remaining tablespoon of oil to coat pan. When oil is hot, add meat without marinade. Spread over pan to a single layer and allow to brown and crisp up, stirring only once to equally brown all sides, about 5 minutes.
To serve, stack two tortillas for each taco and warm for a few seconds in microwave or steam with tortilla warmer. Add a couple spooonfuls of meat to each set of tortillas and top with shredded cabbage, cheese, sour cream, avocado tomatillo salsa, and garnish with limes.
Notes
* I used avocado oil because 1) I already have it, 2) it has the highest smoking point among cooking oils at 500 degrees F and 3) avocado and carne asada go together like peanut butter and jelly. Feel free to use olive or canola oil if you don't have avocado oil.