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Carne Asada Tacos

These are some of the best steak tacos I've ever had. The marinade is amazing and the combination of fresh pico de gallo, avocado and a fresh flour tortilla is absolutely insane.
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Ingredients 

STEAK:

  • 907 g skirt steak, cut to 6–8 oz pieces, 2 lb
  • Kosher salt, as needed

MARINADE:

  • 75 g neutral oil, 1/3 c
  • 15 g soy sauce, 1 T
  • 2 chipotle chiles in adobo
  • 25 g minced garlic, 4-5 cloves
  • 5 g dried oregano, 1 T
  • 5 g ground coriander, 2.5 t
  • 15 g smoked paprika, 2 T
  • 5 g ground cumin, 2 t
  • 6 g Mexican bouillon powder, 1.5 t
  • 10 g Black pepper
  • 25 g chopped cilantro, ½ c loose
  • 60 g fresh lime juice, 1.5-2 limes worth
  • 150 g fresh orange juice, 2 oranges

PICO DE GALLO:

  • 300 g diced ripe tomato flesh, 2 c
  • 150 g white onion, small-diced & rinsed, 1 med-large
  • 30 g finely diced jalapeño, 2 T
  • 15 g finely chopped cilantro, 1 c loose
  • 30 g fresh lime juice, 1 lime
  • 8 g kosher salt, 1 ¼ t

FLOUR TORTILLAS (12):

  • 300 g all-purpose flour, 2 ½ c
  • 6 g kosher salt, 1 t
  • 50 g cold unsalted butter, cubed, 3.5 T
  • 170 g cold water, ¾ c

TO SERVE:

  • 12 fresh tortillas
  • 1 ripe avocado, mashed and seasoned with lime and salt

Instructions 

  • Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt; rest 15 min.
  • Combine all marinade ingredients; blend 30 s to a smooth paste.
  • Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
  • To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle.
  • To make the tortilla dough, pulse flour, salt & butter to gravel in a food processor. Stream in water until a shaggy dough forms. Knead 2 min to a soft, cohesive ball.
  • Divide dough into 12 × 40 g pieces; roll into balls. Cover with damp towel 5 min. Roll each to a 7 in (18 cm) round, dusting lightly with flour.
  • To cook tortillas, cook in griddle or nonstick pan over medium heat: first side ~90 s until bubbles form, flip and cook another 30 s. Keep finished tortillas wrapped in warmer.
  • To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
  • Slice steak across the grain, then into ½-inch cubes.
  • To build the tacos, re-warm tortillas if needed. Spread mashed avocado, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.
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