|Skirt steak||3 Pound, trimmed of fat|
|Lime juice||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Tequila/Lime juice||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm), minced / pressed|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Onions||5 Small, unpeeled, cut into half lengthwise|
|Green onions and tops||10 , rinsed well and drained|
|Frijoles||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|10 inch flour tortillas||20|
|Salsa fresca||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Guacamole||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Sour cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Fresh cilantro sprigs||6 (Coriander)|
Cut steak crosswise into about 12-inch lengths, then place in a 9- by 13-inch dish.
In a small bowl, stir together lime juice, oil, tequila, garlic, cumin, oregano, and pepper.
Pour over meat; turn meat to coat.
Place onion halves, cut side down, in marinade alongside meat.
Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally.
Tie green onions together with string about 3 inches from roots to form a brush.
Place onion halves on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Cook for about 7 minutes; turn over.
Lift meat from marinade and drain briefly (reserve marinade).
Place on grill.
Baste meat and onion halves with marinade, using green onion roots as a brush.
Continue to cook onion halves until browned and slightly soft when pressed, 5 to 9 more minutes.
Cook meat, turning once, until browned and done to your liking (cut to test), about 6 minutes for rare.
Place meat and onion halves on a carving board as cooked; cover loosely to keep warm.
As meat cooks, place Frijoles on grill away from main heat; stir often until hot.
Roll onion brush in marinade and lay on grill.
Turn brush often until tops are wilted, 3 to 5 minutes.
Place brush on board; remove string.
Thinly slice meat across the grain.
Let individuals heat their own tortillas on grill, turning often with tongs just until soft, 15 to 30 seconds.
Place a few meat slices down center of each tortilla; top with some Frijoles, a few pieces from onion halves, salsa, guacamole, sour cream, and cilantro.
Fold up bottom, then fold in sides to enclose.
Eat grilled green onions alongside.