Flank steak tacos with guajillo chili marinade and cilantro salad

Snip the guajillo chilies, remove the seeds and splay them flat.

Press the chilies onto a hot cast iron to toast until browned on the outside.

Move to a bowl, cover with hot water and rehydrate 30 minutes.

Blend the chilies on high with a fresh cup of water (not the soaking water, which can be bitter) to a puree; save the extra for other uses.

Crush the garlic and simmer it in a sauce pot; add the guajillo puree, an extra third cup of water, sugar, apple cider vinegar, oregano and salt; stir about two minutes and pour off.

Salt and pepper both sides of the flank steak; do not marinate beforehand, since a marinade makes a good sear hard.

Sear both sides on a ripping hot cast iron.

Rest at least five minutes, then slice across the grain; thinner front pieces come out around medium, the thicker back medium rare or rare. Sear underdone pieces again if wanted.

Toss the sliced steak with the marinade; leftovers reheat in a frying pan with some marinade. Cut into half-inch chunks or leave as slabs.

Cilantro salad: spritz lime into the vinegar, stir in mayo and cotija (salty, so no extra salt), taste, and toss with fresh cilantro.

Steam the tortillas in the microwave about 20 seconds; fill with steak slices, cilantro salad and pickled jalapenos.