Tacos Carne Asada (Grilled Meat) - cooking recipe

Ingredients

3 lbs skirt steaks (carne asada, thinly sliced raw steak,or steak or flank steak works too)
Marinade
juice of one lemon
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons white wine
1/2 yellow onion, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
seasoning (Sazonador seasoning, para carne asada available at a Mexican grocery store - 1/2 tablespoon)
Salsa verde (green chile)
5 whole jalapenos
6 tomatillos
1/2 tablespoon salt
Cilantro and Onion Salsa
1 bunch cilantro
1/2 onion
Tortillas
10 -20 corn tortillas
Garnish
lime

Preparation

Carne Asada: Mix ingredients for marinade and add the meat. Place all ingredients in a plastic container in the refrigerator for at least two hours. Fry the meat in pan or, for best flavor, fry on an outdoor grill until brown. Set aside until assembling the tacos. (in the end this meat should be chopped into bite sized pieces).
Salsa verde (green chile):Bring large pot of water to boil. Add jalapenos and tomatillos and boil for ten minutes. Remove the seeds from the jalapenos. Put the tomatillos and jalapenos in a food processor with the salt and blend until fine. Pour into a bowl and chill.
Chop together cilantro and onions and set aside in a separate bowl.
Assembly:Warm corn tortilla about a minute on each side directly on an electric stove or place in a pan and heat. Place one tortilla on plate (when they served them at Cinco de Mayo there were 2 tortillas per taco). Add three spoonfuls of carne asada, one spoonful of cilantro and onion, and one spoonful of chili verde. Squeeze lime over taco to taste.
If you have family members like mine who can't tolerate raw onion, just chop the onion and cilantro and keep them in separate bowls for people to add as desired.