Carne asada tacos

Ingredients

• 600 g beef skirt or sirloin, in thin steaks
• 2 limes
• 1 tbsp (15 ml) olive oil
• 1.5 tsp Xalte Smoked Garlic salt
• Half a tsp ground cumin
• 12 corn tortillas
• Half a white onion, finely chopped
• A handful of chopped fresh coriander

Method

1. 1Squeeze one of the limes into a wide dish or bowl. Add the oil, 1 teaspoon of the Xalte Smoked Garlic salt and the cumin, and mix with a fork.
2. 2Put the steaks in the mixture and turn them so they are coated on both sides. Leave to marinate for 20 minutes at room temperature, which also takes the chill of the fridge off them.
3. 3Meanwhile, peel and very finely chop the half onion, wash and chop the coriander and cut the other lime into wedges.
4. 4Heat a griddle or heavy frying pan over a very high heat for 3 minutes, without adding oil. It is ready when a drop of water evaporates instantly.
5. 5Lift the steaks out of the marinade and lay them on the griddle without touching, in batches if needed. Cook for 2-3 minutes on each side without moving them, until well browned on the outside.
6. 6Move the beef to a board and rest it for 5 minutes so it does not lose its juices when cut. Cut it into 1 cm pieces across the fibres of the meat, which makes it more tender, and sprinkle over the remaining half teaspoon of Xalte Smoked Garlic salt.
7. 7Turn the heat down to medium and warm the tortillas on the same griddle, about 30 seconds on each side, until soft. Keep them wrapped in a clean tea towel.
8. 8Fill each tortilla with beef, onion and coriander. Serve three tacos per person with the lime wedges to squeeze over.