Beef Tacos

• 0.5 lb. flank steak
• 2 fat cloves garlic
• 1 Serrano pepper
• 1 tsp. taco seasoning
• 4 small corn tortillas
• Sour cream, salsa, and lime wedges to taste

Putting the beef in the freezer for 40–50 minutes will make it easier to slice thinly.

Slice the beef, garlic, and pepper as thin as you can and toss them together in a bowl, with a bit of salt and pepper.

Fry the tortillas in a little corn oil until they are soft, or until they are crisp, as you like, then set them on warm plates.

Heat a little corn oil in a good skillet and quickly stir-fry the beef/garlic/pepper, adding the taco seasoning for the last 30 seconds. Finish with a squeeze of lime juice.

Serve on the tortillas and add sour cream and salsa as you like. If you have a ripe avocado, that's a great addition.