1/2cupgrapeseed oil(any vegetable-based oil will do)
2guajillo dried chilies
1/4cupunbleached cane sugar
1/2teaspoonbeef bouillon powder
First, prep the produce – cut the onion into quarters, mince or press the garlic, and juice the limes.
Next, make the marinade. Add the onions, garlic, lime juice, soy sauce, oil, chilies, cumin, paprika, sugar, and salt to a blender and emulsify.
Add the skirt steak and the marinade to gallon zip-top bags or a glass-lock type of container, and refrigerate for at leaster 12 hours. Longer is better.
Remove the meat from the marinade, and grill the steak over high heat for about 3-5 minutes per side, longer if you like your meat well done. While the meat is grilling, roast some vegetables if you like, such as bell pepper and onions.
Let your steak rest for 10-15 minutes, then slice thinly across the grain. Serve on flour or corn tortillas with vegetables and your favorite toppings.