Cut the skirt steak in half or thirds so it will fit in your marinating bag and will be easier to cook. Dry the skirt steak with paper towels and then let the beef sit on a wire rack in the refrigerator for 30 minutes while you assemble the marinade.

Heat a small frying pan or skillet on medium high heat. Add the garlic and jalapeño and cook, turning often, until brown and black areas start to appear on both the garlic cloves and jalapeño. This takes about 5-6 minutes. Get all sides somewhat scorched, then remove from the heat and let cool for a few minutes. Remove the skins from the garlic and the stem from the jalapeño.

Put the garlic and jalapeño in a container you can use with an immersion blender, or in a normal blender or a food processor. Add the rest of the marinade ingredients and process until thoroughly blended and smooth. Add to a zip top bag with the skirt steak and refrigerate for at least 30 minutes and up to four hours, flipping halfway through.

While the meat marinates, you can make tortillas. Simply mix the ingredients well and make 25g balls. We prefer this size, but you can experiment. Press the balls in the tortilla press (we press them as thin as we can get them) or roll out. Cook on a flattop, griddle or dry cast iron skillet on medium high heat for about 1 minute per side. Set aside.

Prepare your taco garnishes. You can use whatever you want, but we prefer the simple and classic garnishes. We also like to soak our onions and jalapeños for 30-60 minutes in lime juice and a pinch of kosher salt. This is a great flavor enhancement to simple additions for street tacos.

When ready, you can cook your steak on a grill outside, a grill-pan inside or a cast-iron skillet. Remove the meat from the marinade, and don’t add any extra marinade when cooking in a grill-pan or cast-iron skillet or you will just steam your meat. Depending on the thickness of your steak, it will take just a few minutes per side on very high heat to achieve a nice medium steak with caramelization.

Let the steak rest for a few minutes (you can warm up your tortillas at this time) and then slice the steak across the grain in thin strips, taste and add salt to taste, and serve!