salt olive oil
pico di gallo (tomato, cilantro, red onion, scallion, jalapeno, oregano, salt, black pepper)
Look at this nice flank steak. The butcher trimmed most of the fat and fascia off the outside, and then used this kind of needle poker tenderizer dealiebobber to tenderize it.
Marinate it for at least a few hours in olive oil with lots of chili powder and salt. I used a premade chile powder from The Spice Hunter, which contains chile pepper, onion, garlic, cocoa, oregano, red hot pepper, cumin, cinnamon, and cloves, or you can make up your own blend of spices.
After about four hours, you can see that the spices are permeating the surface of the meat.
Grill it on the first side until the blood starts to seep up out of the top surface.
Flip it over and continue to grill just until there is a nice char on the other side. DO NOT OVERCOOK THIS MEAT!!!!
These were the best fucken tortillas I ever tasted! We got them at Los Tacos No 1 this time, and I have to say, they were even better than Nixtamal. They were made right in front of us while we waited by a chef who was taking little blobs of masa, smushing them into a circle with a metal press, and then cooking them on the flattop. They had a beautiful aroma and flavor of corn, and were perfectly pliable for eating tacos.
Look at that fucken carne asada!
I like to put the cabbage on the tortilla before the meat.