Arracheras Recipe

• 2-2½ pounds Skirt Steaks (trimmed of fat and membrane)
• 1 cup Lemon Juice
• 2 pickled Jalapenos (minced)
• 6 Garlic cloves (minced)
• Salt to taste
• 1 Lemon (sliced)
• 2 medium Onions (coarsely chopped)
• 1 tbsp Vegetable Oil
• 8 Flour Tortillas (warmed)

• Combine meat with lemon juice, jalapenos and garlic in a shallow baking pan. Refrigerate overnight, turning the meat occasionally. Remove from the refrigerator and drain.
• Mix in the salt leave it at room temperature for about 45 minutes.
• Coat the onions well with oil.
• Prepare enough charcoal to form a single layer of coal beneath the meat on an outdoor grill. Let the coal cover with gray ash
• Place the steaks directly over the fire and the onions a little to the side. Grill the meat about 6 minutes each side.
• Cook the onions, turning occasionally until soft and edges are browned and crispy.
• Remove the steaks and slice into strips after 5 minutes.
• Arrange meat and grilled onions in a serving platter and place tortillas and lemon on the side. Serve now.