Mexican Beef Street Tacos

Yield: 4 servings

Ingredients

• 4 cups soy sauce
• 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

Instructions

1. 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.
2. Place bag flat in a refrigerator for at least 2 hours or overnight, turning occasionally.
3. When ready to grill, remove beef from marinade.
4. Heat grill to medium-high. Lightly oil grill grates and, when hot, place steak on the grill and cook for 3 to 5 minutes per side.
5. Remove and let stand for 5 minutes before dicing into 1/8 inch cubes. Keep warm while grilling tortillas.
6. Heat a flat grill or large sauté pan over high heat.
7. Dip the tortillas into the melted lard and place on the grill. Heat about 30 seconds, or until lightly toasted.
8. To assemble tacos, stack 2 tortillas together and fill with meat.
9. Serve immediately.