Grilled Steak Tacos: the complete feast - Rick Bayless

Ingredients

• 12 garlic cloves (about 1 head), unpeeled
• 1/4 cup vinegar (white and apple cider vinegar are common in Mexico, though for the deepest, richest flavor I suggest you try balsamic)
• 3 tablespoons Worcestershire (Salsa Inglesa in Mexico)
• 4 canned chipotle chiles en adobo , plus 3 tablespoons of their canning liquid
• 3 tablespoons vegetable or olive oil, plus more for the vegetables
• 1 1/2 tablespoons honey or agave syrup, optional
• 1 1/2 teaspoons fresh black pepper
• 1 1/2 teaspoons ground cumin cumin (for a more intense flavor, you may want to toast whole cumin over medium heat until aromatic, then pulverize it in a mortar)
• 1 tablespoon dried oregano, preferably Mexican
• 1 tablespoon salt, plus more for the vegetables
• 3 pounds thin-cut ribeye steaks (thin-cut ones are available at Mexican groceries) or skirt steaks (see note below)
• About 12 ounces (6 medium-small) nopal cactus paddles, cleaned (see note below)
• 16 knob onions (about 2 pounds), roots and any withered parts cut off
• 4 or 5 limes , cut into wedges
• Guacamole
• Salsa or Pico de Gallo
• 24 (or more) warm corn tortillas