Carne asada quesadilla with flour tortillas and chipotle cilantro chimichurri

Slice the steak across the grain into very thin slices and put it in a large bowl.

Whisk 30 ml olive oil, the juice of one lime, 6 g salt, 2 g cumin, 2 g smoked paprika and 2 g ancho chili powder to a slight emulsion.

Pour the marinade over the steak, mix to coat every surface, and refrigerate while the tortillas are made.

Dissolve 6 g salt in 250 ml warm water.

Work 80 g pork lard into 450 g flour with the fingers until crumbly.

Pour in the salt water and mix by hand to a sticky, shaggy dough.

Turn out and knead about six minutes until smooth and no longer sticking.

Cover and rest the dough in the fridge at least 20 minutes, up to two hours.

Remove the stem and seed from the dried chipotle, cover with hot water and rehydrate about five minutes.

Pulse the cilantro, garlic, lime zest and juice, 30 ml olive oil, the rehydrated chipotle, salt and pepper in a food processor to a herb sauce; thin with water or thicken with more cilantro.

Cut the dough into nine even balls of about 80 g and roll each into a taut ball.

Press each ball into a disc and roll it out very thin with a rolling pin, rotating between passes; cover the rolled tortillas with a damp paper towel.

Set a cast iron over medium-high heat, mix a shot of mezcal into the steak, then cook the steak through, a few minutes, letting the excess marinade drip off first.

Remove the steak and clean the griddle.

Melt a handful of cheese with some of the steak at the top of the griddle.

Cook a tortilla on the hot griddle 15 to 20 seconds until it puffs and bubbles, then flip and cook another 10 to 15 seconds.

Move the melted cheese and steak onto the tortilla, layer on chimichurri and pickled onions, fold it over and press 10 seconds a side until the edges crisp.

Transfer to a cutting board and slice.