2 cups salad oil or any vegetable cooking oil, like canola
2 cups water
1 bunch cilantro
1 cup fresh chopped garlic
1 tablespoon ground cumin
1/2 cup lemon juice
1 tablespoon black pepper
1 skirt steak, about 1 pound and about 3/4-inch thick
16 corn tortillas
1 cup melted lard
To make a marinade, combine soy sauce, oil, water, cilantro, garlic, cumin, lemon
juice and black pepper in a mixing bowl. Mix well. Place skirt steak in a sealable
plastic bag. Pour marinade in the bag, covering the steak.
Place bag flat in a refrigerator
for at least 2 hours or overnight, turning occasionally.
When ready to grill, remove beef from marinade.
Heat grill to medium-high. Lightly
oil grill grates and, when hot, place steak on the grill and cook for 3 to 5 minutes
Remove and let stand for 5 minutes before dicing into 1/8-inch cubes.
Keep warm while grilling tortillas.
Heat a flat grill or large sauté pan over high heat.
Dip the tortillas into the
melted lard and place on the grill. Heat about 30 seconds, or until lightly toasted.
To assemble tacos, stack 2 tortillas together and fill with meat.