Tacos de bistec encebollado

Cut the root ends off the onion and slice into strips a little less than a quarter inch thick.

Cut the bacon into small strips and stir in a hot cast iron pan for three or four minutes to render.

If the bacon gives little fat, add enough lard (or oil or bacon drippings) to coat the onions; add the onions.

Season the onions with about 1/2 tsp salt and 1 tsp sugar; cook over medium-high a couple of minutes until they start to brown and soften.

Turn the heat to medium-low and cook about five minutes more, until deep rich golden.

Season the thin chuck eye steaks generously with salt and fresh ground pepper.

Lift the onions out with a slotted spoon and wipe out any remaining bits.

Coat the pan with a layer of fat, heat to medium-high until very hot, and lay in the steaks in an uncrowded single layer; salt the top.

Sear until well browned, about a minute and a half, then cook through to well done; set aside and sear the next batch, checking the fat.

Cut each steak into thirds or fourths and chop to about quarter-inch pieces.

Return the beef to the pan over medium-low and mix in the caramelized onions, slightly less onion than meat, to heat through together.

Optionally add a little Worcestershire sauce, less than a tablespoon, and let it evaporate; taste.

Spoon onto a couple of tortillas and top with roasted tomatillo chipotle salsa, a little queso anejo and cilantro leaves; no raw onion.