Carne asada tacos

Ingredients:

• 1 skirt steak weighing 1 kg (cut in half if necessary)
• 1.5 tsp cumin seeds
• 4 serrano peppers, halved (remove seeds to reduce heat), optional
• 2 cloves of garlic
• 3 tablespoons vegetable oil, plus extra for greasing the grill grate and green onions
• 2 tablespoons light brown sugar
• Juice of 4 limes (about 1/3 cup) + lime wedges for serving
• 2 bunches of green onions
• 24 white corn tortillas
• Guacamole, for serving
• Pico de gallo, for serving

Preparation:

1. Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and cook, stirring occasionally, for about 1 minute. Transfer to a small bowl. Add the chili pepper and garlic to the skillet. Cook over medium heat, turning occasionally, until the vegetables are tender and blackened in spots, about 5 minutes. Remove from the skillet and let cool.
2. Add the chili pepper, garlic, toasted cumin seeds, vegetable oil, brown sugar and lime juice, 1.5 tablespoons salt and some freshly ground black pepper to a blender and process until smooth.
3. Transfer the marinade to a large zip-lock plastic bag and add the steak. Shake well to coat and refrigerate for 1-4 hours.
4. Preheat grill to high heat.
5. Remove the steaks from the marinade and shake off any excess. Lightly oil the grill grate, place the steak on the grill, and cook until browned and grill marks appear, about 5 minutes. Flip the steak and continue cooking until browned on the other side, about 1-3 minutes more, depending on the thickness of the steak. Transfer the steaks to a cutting board and let rest for 10 minutes.
6. While the meat is resting, lightly brush the green onions with vegetable oil and grill, turning once, until wilted and charred in spots, about 2 minutes. Coarsely chop the onions.
7. Heat the tortillas on the grill. Thinly slice the steak diagonally across the grain. Stack two tortillas and top with the steak, fried green onions, guacamole, and pico de gallo. Serve with lime wedges.