1.5 lbs. Skirt Steak

12 oz. CaBoom! Chili marinade

2 Tbsp Oaxacan Hot Sauce

1/ lb. Shredded Manchego Cheese

Medium Red Onion Diced

Cilantro Minced

Corn Tortillas

To make marinade – Combine 3 tablespoons CaBoom! Chili Fixins’, 1 cup of water, 1/2 cup apple cider vinegar, 2 Tbsp Oaxacan hot sauce in a sauce pan. Bring to a light boil until slightly thickened. Allow to cool before placing it in a zip lock bag. Put the steak into the bag, cover with mixture. Place in refrigerator and marinade for at least 4 hours (overnight is best)

Prepare a hot grill and remove steak from marinade & place on the grill. Cook steak to desired doneness. Remove steak and let rest. Chop steak into small pieces while slightly grilling tortillas above a reduced heat or cooler area of grill top. Once you’ve turned the tortillas sprinkle with cheese and melt slightly. Remove tortillas and make tacos. First the steak, then garnish with onion and cilantro.