Spicy Yucatecan Beef "Salad" Tacos - Rick Bayless

Ingredients

• 1 pound beef skirt steak
• 2 tablespoons vegetable oil
• 1 small (4-ounce) white onion, roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• Salt
• A 12-inch piece banana leaf, defrosted if frozen (optional)
• 16 to 18 corn tortillas
• 1/2 small (2-ounce) red onion, minced
• 5 tablespoons fresh sour orange juice OR 3 tablespoons fresh lime juice plus 2 tablespoons fresh orange juice
• 1 medium (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
• 6 large sprigs cilantro, chopped (stems and all)