• 4 garlic cloves, minced and mashed
• to a paste with 1 teaspoon salt
• 1/4 cup fresh lime juice
• 1-1/2 teaspoons cumin, Mexican oregano, and peppercorns
• 2 tablespoons olive oil
• 2 pounds skirt steak, trimmed
• 12 (7- to 8-inch) flour tortillas, warmed
• Guacamole, tomato salsa, and sour cream as sides

1. In a large plastic container with a lid, finely chop garlic and crush spices with mortis and pistil. Add lime juice and olive oil. Seal and shake to combine. Place skirt steak in plastic container. Coat the meat and refrigerate at least 2 hours or overnight to allow marinade to penetrate.
2. Preheat the grill to high heat. Sear on both sides for about 6 minutes. Turn heat to low and finish cooking until meat is at medium rare. Remove from heat and allow steak to rest. Slice thinly across grain and serve in warmed tortilla shells. Add roasted peppers and onions if desired and assorted sides.

Mexican Flan

Ingredients:

• 1/2 cup sugar
• 6 eggs
• 3 cups milk
• 1/2 cup sugar
• 1-1/2 teaspoons vanilla

1. Heat 1/2 cup sugar with 1/8 cup water in a saucepan, stirring constantly until it melts and turns a dark golden color. Remove from heat and immediately pour into a 4-1/2 cup metal cake pan. Swish it around so it evenly coats the bottom of the pan.
2. In a large mixing bowl, lightly beat the eggs. Stir in milk, 1/2 cup sugar, and vanilla. Place caramel coated pan inside a larger pan and place on an oven rack. Pour egg mixture into the smaller pan and pour the hottest tap water possible into the larger pan to a depth of 1 inch. This is a known as a bain marie. Bake at 325F for close to l hour or until a knife comes out clean.
3. Cool flan on a wire rack in pan. Chill for at least 3-1/2 hours. To unmold the flan loosen edges with a spatula and slip spatula down the sides to let air in. Place the serving platter over the pan and flip to allow the flan to slip onto the platter.