Marinade:

3 cloves garlic, minced

1/2 cup drained, sliced pickled jalapeno peppers

1/2 cup teriyaki sauce

1 tablespoon minced red bell pepper

1 tablespoon granulated sugar

2 teaspoons kosher salt

1 1/2 pounds beef skirt or minute steak

12 6- to 8-inch flour or corn tortillas

2 limes, each cut into 6 wedges

Juice of 3 lemons

Pico de Gallo (see below)

 

Directions:

1. To make the marinade: In a medium bowl, combine lemon juice, garlic, jalapenos, teriyaki sauce, bell pepper, sugar, and salt until sugar and salt have dissolved.

 

2. In a large resealable plastic bag, add marinade and meat and seal. Work marinade through meat and seal. Work marinade through meat with your fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.

 

3. Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. Remove from grill and let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-size pieces.

 

4. To build tacos, warm the tortillas on a skillet, heating each tortilla on each side until soft and pliable. Divide meat equally among tortillas and top with Pico de Gallo. Fold tortillas in half. Serve with a sliced lime.

 

Makes 12 tacos

 

 

Pico de Gallo

 

Ingredients:

4 tomatoes, seeded and diced

4 green onions, green parts only, minced

3 jalapeno peppers, seeded and minced

2 serrano chile peppers, seeded and minced

1 onion, finely chopped

2 tablespoons minced fresh cilantro

Juice of 2 limes

Kosher salt

 

Directions:

In a large bowl, combine tomatoes, green onions, jalapenos, serrano chiles, onion, and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.

 

Makes 2 cups