Start off by getting your skirt steaks out of its package and pat dry. Once patted dry, salt them generously and place in a medium/large sized mixing bowl, set on the side.
In a separate mixing bowl add all of your ingredients for the marinade (soy sauce, garlic, jalapeños, rice wine vinegar, lemon juice, cumin, Mexican chili powder, red wine vinegar, oregano and onion powder) and whisk together. Now pour this marinade into the bowl with the steaks and hand toss until the skirt steaks are all coated nicely with the marinade.
Place in the fridge to marinade for a minimum of 2 hour and up to 48 hours.
One hour before you get your steaks out, fire up the grill and roast the mango, tomatoes, jalapeño, Serrano pepper, sweet onion and garlic cloves. Roast for a few mins per side but be hands on because they all will have different finishing times.
At this time, remove the stems and seeds from the peppers and add all the ingredients into a food processor or a molcajete (mango, tomatoes, onion, jalapeño, Serrano, garlic, salt, oregano, cumin and lime juice) and blend for an even consistency. Place to the side.
Get your skirt steaks and begin to grill over hot coals, directly. Grill for 3-4 mins per side, or a 125 internal temp. Remove and let rest for 6-8 mins.
While its the meat is resting, add your tortillas down on a plancha (flat griddle surface) and toast one side. Add some quesadilla cheese and put another tortilla on top and flip, toast for 60 seconds and remove. Repeat this process until you have the desired amount of tacos for your meal.
Slice your steak into mini bite sized cube chunks and then assemble your tacos.
Build your tacos in this order: Skirt steak, the roasted pepper salsa, red onion, cilantro and then drizzle some fresh lime juice on top.
Serve and enjoy with family and friends!
