Carne asada tacos

Ingredients

• 600 g beef skirt or sirloin, in thin steaks
• Juice of 2 limes, plus 1 lime cut into wedges
• 2 tbsp olive oil
• 1 1/2 tsp Xalte Spicy salt
• 12 small corn tortillas
• 1/2 white onion, finely chopped
• A handful of chopped coriander

Method

1. 1Squeeze 2 limes into a deep dish, add the oil and the 1 1/2 tsp of Xalte Spicy salt, and mix. This is the marinade.
2. 2Put the steaks in the dish and turn them so that both sides are coated. Cover the dish and leave it in the fridge for 20 minutes. Do not leave it for more than 1 hour, because the lime changes the texture of the meat.
3. 3Meanwhile, peel the half onion and chop it very finely, wash and chop the coriander and cut the other lime into wedges.
4. 4Lift the beef out of the marinade, let it drain and pat it a little with kitchen paper, so that it browns rather than steams. Throw away the leftover marinade.
5. 5Heat a griddle or large frying pan over a very high heat for 3 minutes, until it just starts to smoke. Add the steaks without overlapping and cook them for 2 to 3 minutes on each side, without moving them, until well browned with dark marks.
6. 6Move the beef to a board and rest it for 5 minutes so that it keeps its juices. Cut it into strips and then into 1 cm pieces.
7. 7Warm the tortillas one at a time in a dry frying pan over a medium heat, 30 seconds on each side, until soft and flexible. Wrap them in a clean tea towel so that they stay warm.
8. 8Fill each tortilla with a little beef, chopped onion and coriander. Serve three tacos per person with the lime wedges to squeeze over.