Chipotle Skirt Steak Tacos - cooking recipe

Ingredients

2 lbs skirt steaks
1/4 onion
2 garlic cloves
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped cilantro
Canned Chili en Adobo
1 -3 chipotle pepper (use more peppers if you like the heat)
2 teaspoons adobo sauce
Accompaniments
corn tortilla, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa (not your standard store bought salsa!)

Preparation

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the \"rawness\" that corn tortillas have when they are straight out of the bag.