Cooking the Onions

• Preheat a dry heavy-bottomed pan to medium-hot and place the spring onions in the pan.
• When the onions have browned well on one side turn. Repeat until the onions are browned on all sides.
• Set aside while you cook the meat.

Cooking the Arrachera

• Slice the meat into ¾" wide strips that are about 3" long.
• Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
• The meat will give off a lot of liquid while cooking. Turn once a minute.
• When the liquid has evaporated and the meat is nicely browned. It is ready to serve.

Serving

• Place 2 or 3 strips of the cooked meat on a warm tortilla and serve with your favorite salsa, charred spring onions, and sliced limes.