Directions
- 1Remove the green part of the spring onions.
- 2Cut the spring onions and the white onions in half.
- 3Peel the garlic cloves and press them.
- 4Prepare the marinade by mixing avocado oil, orange juice, lime juice, pressed garlic, ancho chile, chipotle, smoked paprika, ground onion, cumin, black pepper, and kosher salt. Whisk well.
- 5Marinate the meat for about 30 minutes to an hour or up to 1.5 hours maximum.
- 6Evenly spread the charcoal across the grill.
- 7Place the marinated meat on the grill and cook until it reaches your desired doneness.
- 8Remove the meat from the grill at around 145°F and let it rest for about 10 minutes.
- 9In a wok, pan-fry the garlic cloves until golden brown, then remove from heat.
- 10Add the whole serrano peppers to the wok and fry until blistered, softened, and browned.
- 11Add the onions to the wok and cook to your desired doneness.
- 12Transfer the peppers, garlic, and onions to a bowl. Add lime juice and tajín seasoning and toss to combine.
- 13Cut the rested meat against the grain into small bite-sized pieces.
- 14Heat the corn tortillas in a pan with a little oil on both sides.
- 15Assemble the tacos by adding the meat, diced white onion, chopped cilantro, cactus salad, cooked pinto beans, tomatillo salsa, and a touch of lime juice to each tortilla.
Ingredients
- 2 lbs flap meat
- 0.25 cup avocado oil
- 0.25 cup orange juice
- 0.25 cup lime juice
- 4 garlic cloves
- 1 tsp ancho chile, ground
- 1 tsp chipotle, ground
- 1 tsp smoked paprika
- 2 tsp ground onion
- 0.5 tsp ground cumin
- 1 black pepper
- 2 tsp kosher salt
- 8 ea serrano or jalapeño peppers
- 10 ea spring onions
- 6 ea garlic cloves
- 0.25 cup avocado oil
- 1 tbsp lime juice
- 1 tsp tajín seasoning
- 6 corn tortillas
- 1 cilantro
- 1 white onion
- 1 lime wedges
Equipment
grillwokknifemeasuring cupswhisktongsmeat thermometer
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