As I have researched various recipes I have come across many references to Seville sour oranges. I was in Real Produce yesterday and, for the first time, there they were. I had to buy them, although I had no idea what I would do with them.
The first site I visit when I am trying a new ingredient is Foodily. This site not only searches the internet for any recipes that contains the ingredient, but puts all of the recipes in comparable format that makes it easy to see the differences between them. Command line: Check them out.
I found many recipes, but the ones that stuck out were Cuban mojo sauces. In its simplest form it is oil, sour orange juice and garlic. Howeverm who wants the simplest form of anything? I decided to make a savory version to go with my beef tacos and a sweet version to go with fried plantains.
Note: I am listing the ingredients for the dry rub and the mojo sauce on this post. Since you could use either of these for other dishes and they are so simple to make, I am posting the directions for making them in separate posts.
Karl’s Mojo Carne Asada Tacos
1 lb. skirt steak
2 tsp. cumin
1 tsp. black pepper
1 tsp. guajillo chili powder
½ tsp. oregano
½ tsp. Kosher salt
2 Tbs. olive oil
4 cloves garlic, minced
2 green onions, minced
1 Tbs. jalapeño chili, minced
¼ cup Seville sour orange juice, fresh
3 soft corn tortillas per person
1. Mix the spices together into the dry rub. Make the mojo sauce and the salsa.
Note: For directions on making the rub and sauces click on each link above.
2. Sprinkle dry rub over the beef and massage it into the meat.
3. Set the beef on a wire rack and leave it on the counter for one hour.
Tip: This wait time not only allows the spices to work their way into the meat, but also lets the surface dry out for better searing and for the meat to warm up to room temperature. If you are concerned about flies or pets cover it loosely with plastic wrap.
4. Preheat a ridged grill pan on medium high and oil it lightly.
5. Sear the meat on the first side for 4 minutes. Turn it over and cook the second side for 4-6 minutes, until medium well.
6. Remove the steak from the grill, set it on a plate and tent it with foil. Let the meat rest for five minutes to redistribute the juices throughout the beef.
7. Slice the beef across the grain in to 2 inch by ½ inch pieces.
8. Add the beef to the mojo sauce and toss to coat.
Tip: Be sure to add any beef juices on the plate to the sauce.
9. Transfer to a serving bowl and serve with warmed tortillas and toppings on the side.