Mexican street tacos de bistec with quick pickled onions and avocado salsa

Season the very thinly sliced ribeye steaks on both sides with salt and black pepper, pressing it in. Let sit a few minutes.

Quick pickled onions: trim the onion, halve it and cut into strips. Rinse in a strainer and transfer to a bowl.

Cut the serrano into rounds and slice the habanero; add to the onions. Use gloves when chopping hot peppers.

Squeeze lime juice over until the onions and peppers are covered. Season with salt, black pepper and oregano, mix, and set aside until serving.

Avocado salsa: in a blender combine the avocados, juice of half a lime, a piece of onion, the garlic, two serranos, salt, black pepper, cilantro and half a cup of water (or milk for a creamier salsa). Blend until smooth.

Heat a little lard (or oil) on a griddle over medium-high until it smokes.

Cook the steaks about two minutes per side. Warm the tortillas in the grease on the griddle.

Remove the steaks and rest a few minutes; cook the rest of the steaks.

Chop the steak or leave whole. Fill each tortilla with steak, avocado salsa, cilantro and pickled onions.