Tacos de bifstek

thin pieces of steak
sliced onion
chopped onion and cilantro mixed together
oil
corn tortillas
jalapenos
limes

This can be made indoors but can be a smokey ordeal. Over an outdoor fire and disc blade or taco pan fry the steaks and move them to a cutting board and chop into fairly small pieces. Here the taqueria uses a big wooden chopping block and a huge knife and they make some noise. Heat a little oil in the same  pan and fry the onion slices until as caramelized as you like. Throw a few jalapenos on to cook beside the onions. Scoop onions to the side and heat the tortillas in the same pan with all that yummy oniony oil. Is oniony a word? Oh well for now it is.

Now to assemble tacos, place hot greasy tortilla in your hand and fill with some chopped beef steak and repeat until you have a giant plate full. An order here is five tacos on small corn tortillas. Serve with grilled onions, cilantro mixture, salsa of choice, and squeeze lime over the top.  MMMmmm

One taco stand here blends up those cooked jalapenos with water and salt. Another one boils the peppers with tomatillos (those green tomatos in papery husks) until they are soft and blends them with a little avocado, cilantro, and salt.