Carne Asada Tacos with Grilled Onion, Toreado Chiles, and Charred Lime

Steps

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1. 1
   Cut the onion about halfway down, then make a second crossing cut, and open it up slightly.
   ▶ ≈1:56
2. 2
   Wrap the bottom of the onion in foil, place about 2 tbsp of butter in the center, season with salt, pepper, garlic and a bit of the Wild seasoning, then fully seal the foil around it.
   ▶ ≈2:10
3. 3
   Place the wrapped onion directly on the fire and let it roast slowly without turning, developing a rich aroma.
   ▶ ≈2:42
4. 4
   Coat the jalapeños lightly with oil and roll them back and forth on the grill or pan ('torear' style, bullfighter-like), getting a nice char all around without burning them.
   ▶ ≈2:48
5. 5
   Season both sides of the thin-sliced beef with about 1 tbsp of Wow seasoning, and drizzle a little avocado oil to prevent sticking to the grate.
   ▶ ≈3:47
6. 6
   For the pork steaks, oil first then season both sides with salt, pepper and Wild seasoning.
   ▶ ≈5:05
7. 7
   Clean the grill, place the roasted onion near the edge of the coals for extra aroma, then halve the limes lengthwise and char them over the fire until juicy and slightly blackened.
   ▶ ≈5:56
8. 8
   Grill the thin beef slices; since they're very thin, they cook quickly — flip once moisture appears on top, cooking about a minute per side until done.
   ▶ ≈7:05
9. 9
   Grill the pork steaks over high heat with the lid on for about 2-3 minutes, then flip and cook another 4-5 minutes, opening the vents for more heat as needed, until internal temperature reaches about 160-165°F.
   ▶ ≈8:34
10. 10
    Remove the beef and pork from the grill, assemble on tortillas with chopped charred onion and charred jalapeño, then squeeze the grilled lime juice over the top to finish the tacos.
    ▶ ≈11:31