Step 1:

Place the skirt steak in a shallow, flat baking dish. Place all the marinade ingredients in a food processor or small blender and combine until smooth. Pour marinade over the skirt steak and layer thinly sliced yellow onions on top. Place in refrigerator for approximately 24 hours. It will make the steak juicy and tender.

Step 2:

Heat the grill on high until super hot. You want the meat charred. Then turn the grill to medium high heat. If you don’t have a grill, you can use a cast iron skillet or stovetop grill pan. Depending on the size of your skillet, you may have to cook the meat in a couple of batches. Cook the skirt steak until charred and cooked through. Remove from grill and place on cutting board, cover with foil, and let it rest for 5 minutes. With a sharp knife, cut the steak into small, bite-size pieces.

Step 3:

Prepare all the toppings and place each in a separate bowl. Wrap the corn tortillas (if you prefer, you can use small flour tortillas) in foil and warm them in the oven.

Step 4:

To prepare the tortillas, heat a non-stick frying pan over medium-high heat. Sprinkle a few drops of water in the center of the pan and immediately place a tortilla on top of the water droplets and leave for 30 seconds. Sprinkle the top of the tortilla with a few drops of water and turn and let cook for another 30 seconds. Remove to a plate and cover with foil. Repeat the process until you have the desired number of tortillas.

Step 5:

Family-style serving is the way to go here. Place everything out on a counter or table and let everyone prepare and garnish their own. Each taco should be served with two tortillas, one on top of the other. Place steak on top of the tortilla and garnish with what you like. We use then slices of radishes, cilantro, tomatillo salsa, and sometimes some queso fresco. However, authentic street tacos do not have cheese on them.