Ingredients
- 4 large russet potatoes
- 2 tablespoons white vinegar
- Canola oil, for deep-frying
- Kosher salt
- 4 cloves garlic
- 2 limes, juiced
- 1 orange, juiced
- 1 cup chopped fresh cilantro
- 1/4 cup canola oil
- 1 jalapeño, minced
- 1 tablespoon chipotle in adobo sauce
- Kosher salt and freshly ground black pepper
- 2 pounds skirt steak
- 1 tablespoon Cotija, crumbled
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons diced sweet onion
- 1 jalapeño, sliced into rounds
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