1. Make the Mojo de Ajo (Marinade)

Start by preparing your Mojo de Ajo (scroll down for the recipe). Once it’s ready, separate the golden garlic bits from the oil—they both bring loads of flavor. @Durga Menon I reshuffled it a bit to make the recipe easier to udnerstand. I think this part the directions below don’t match the directions from the book .. as far as I remember it’s just peeling and squishing the garlic and tomatos and then mixing all the stuff together and let it sit for 30 min - 48 hours. can you change? Directions:

1. In a dry pan, toast the chiles, peppercorns, and oregano until fragrant (about 15 seconds). Remove and grind into a powder.

2. In a cast-iron saucepan, gently cook the garlic in olive oil until lightly golden. Stir often so it doesn’t burn.

3. Add the orange juice, tomato, and spice mix. Simmer for about 2 minutes, until the tomato softens.

4. Let it cool, then transfer to a clean jar. Store in the fridge and use it to brighten up almost anything.

2. Fire Up the Grill

Coat the steak cubes and onion rings with about ¼–½ cup of the garlic oil. Season well with salt and pepper.
Heat your grill (or a grill pan) until nice and hot.
Add the steak cubes and onion slices, flipping every couple of minutes for a beautiful char—about 8 minutes total.
Set aside to rest for a few minutes.

3. Chop & Combine

Roughly chop the grilled onions. If your steak cubes are large, give them a quick slice too.
Toss together in a bowl with 3–4 tablespoons of the crispy garlic from the Mojo. Season to taste.

4. Assemble & Enjoy

Warm your tortillas. Fill them up. Add your salsa. Squeeze some lime.
And just like that—you’ve got a plate of tacos you’ll want to make again and again.