Fast and perfect carne asada tacos

One of the easiest, full flavored tacos I make.
Aside of some De Arbol Salsa that I'm assuming everyone has stashed in the freezer ;), the rest is a snap.

Skirt steak
1 can of Chopped or sliced pickled jalapenos (sized to cover the amount of meat)
Soft Corn Tortillas (Flour if you prefer)
Minced onion
Chopped Cilantro
Lime
De Arbol Salsa

Trim up the Skirt, cut it into manageable size pieces (about the size of your hand), Soak/marinade with the can of pickled jalapenos, just dump the can in, hopefully to cover. Fridge for an hour or so and bring it to room temp.

Get 2 pans hot, one real hot to sear the Skirt, the other to flash bit lightly burn the tortilla, you need the tortilla to have a burnt flavor, so dry(no oil), fast, hot, and once you see the smoke, flip it, stack them (cover them with a folded damp paper towel). You'll see a burn pattern on the tortilla, about 25% black spots as the sugar in the corn caramelizes.

At the same time, sear the skirt, just take it out of the marinade and drop it, and yes its gonna smoke and tear you up. I do mine rare to mr, further than that, you loose the tenderness and the juices that will flow.

Once seared to your liking, pull them out, let them sit on the board a minute.

Cube the meat (it'll get messy) and salt it, but taste as each can of japs has a different amount of salt, but a coarse salt does make it the flavor pop and the juices flow from the meat.

Grab a warm soft lightly burnt tortilla or 2 (if you like to double up, they get sloppy as the meat really lets out the juice), meat, onion, cilantro, lime and salsa. the De Arbol Salsa is the key as well, easy to make, find any basic recipe, I make a batch and freeze small containers of it.

Your good to go.

I find I do mine in small batches, 2 for each person. If you want more, just go back in the kitchen and sear a skirt. I find if the steak is all cooked, then sits, it gets to a medium point, and the juices run out and into the bowl, looses that fresh bang and heat. Same with the tortillas, toast enough for each round, they don't take long in a hot pan, about 1 minute each.

Enjoy!