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Vegetable oil, for grilling
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3 cloves garlic, thinly sliced
1 giant onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
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1 purple bell pepper, seeded and thinly sliced
1 tablespoon olive oil
Kosher salt and freshly floor black pepper
12 corn or small flour tortillas
1 1/2 kilos skirt steak, lower into 4 5-to-6-inch items
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1 tablespoon contemporary lime juice, plus wedges for serving
1 teaspoon floor cumin
1/2 teaspoon floor coriander
1/2 cup contemporary cilantro leaves, coarsely chopped, plus entire leaves for serving
Bitter cream, for serving
Pickled jalapenos, for serving
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