Spicy Yucatecan Beef “Salad” Tacos

Ingredients

• 1pound beef skirt steak
• 2tablespoons vegetable oil
• 1small (4-ounce) white onion, roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• Salt
• A 12-inchpiecebanana leaf, defrosted if frozen (optional)
• 16 to 18 corn tortillas
• For the Xnipec Salsa
• 1/2small (2-ounce) red onion, minced
• 5 tablespoons fresh sour orange juice OR 3 tablespoons fresh lime juice plus 2 tablespoons fresh orange juice
• 1medium (8-ounce) red ripe tomato, chopped into 1/4-inch pieces
• 3 radishes, chopped into small pieces
• 1/2 to 1 fresh habanero chile (depending on your preference for heat), seed pod removed, flesh chopped finely
• 6large sprigs cilantro, chopped (stems and all)

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