Ingredients:
12 corn torillas
1.5 lb skirt steak
3 limes
1/2 cup orange juice
5 cloves garlic crushed
1 cup fresh cilantro chopped
1 jalepeno minced
1 onion diced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons white vinegar
1/4 olive oil
guacamole
tomatilla salsa
Directions:
In a gallon size ziploc bag, combine orange juice, juice from 2 limes, crushed garlic, cilantro, salt, pepper, olive oil, jalapeno, and vinegar.
Beat the steak with a kitchen mallet and then place it in the bag with the mixture. Make sure to seal the bag tightly. Squish the bag around to ensure that all of the meat is thoroughly covered in the marinade. Refrigerate for at least 2 hours.
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Heat a large griddle or grill with a little bit of canola oil to high heat. Remove the meat from the bag, wiping it of extra marinade. Cook over high heat for 3 minutes per side, until outside is starting to crisp and inside is cooked through.
Remove the meat from the griddle and let it sit for at least 10 minutes before slicing or chopping.
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While meat is sitting, heat lightly oiled torillas in stacks of 2 on the griddle over high heat until they start to become browned and crispy.
Enjoy!!