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1
Season both sides of the thin sliced ribeye steaks with salt and black pepper, pressing it in, then set aside.
2
For the quick pickled onions, trim and peel the onion, cut it in half, then slice into strips. Rinse in a strainer and transfer to a bowl.
3
Slice the jalapeño and serrano peppers into rounds and add to the onions; for extra heat, also chop and add habanero pepper (wear gloves when handling chiles).
4
Squeeze plenty of lime juice over the onions and peppers until fully covered, then season with salt, black pepper, and oregano. Mix well and set aside until serving.
5
For the avocado salsa, scoop the avocado flesh into a blender cup, squeeze in juice of half a lime, then add onion, garlic, chiles (optional), salt, black pepper, and a handful of cilantro.
6
Add water or milk and blend until smooth, then pour into a bowl.
7
Heat lard or oil in a griddle over medium-high heat until smoking, then cook the steaks about 2 minutes per side. Meanwhile, warm the tortillas on the griddle to soak up some of the grease.
8
Remove the cooked steaks and let them rest a few minutes before slicing into small pieces or serving whole.
9
Assemble the tacos by placing the steak on warm tortillas, then topping with avocado salsa, cilantro, and pickled onions before serving.
PrimedTableBETA
