Add everything for the marinade in a zip-lock bag. Massage the bag to mix it well.
Add the meat to the bag and distribute the marinade to cover all beef.
Put the meat in the fridge. At least for an hour, overnight is better, and 24 hours is perfect.
Make tortilla dough
Mix all the ingredients for the tortilla dough. Start with about ¾ of the water.
Knead the dough and use as much water as needed to get dough resembling brittle play dough.
Rest the dough until you make the tacos.
Prepare the mini tortillas
Divide the dough into 40 gram (about two tablespoons) balls.
Heat a cast-iron skillet to high heat. I set it to 210°C/410°F on my PolyScience The Control °Freak.
Press a dough ball flat in the tortilla and press between two pieces of parchment paper.
Put in on the skillet and fry until it gets brown spots underneath, about 1 to 3 minutes.
Then flip it over and finish frying on the other side. Put the tortillas in a clean dishtowel in a stack; they stay warm and soft until serving them.
You can also put the tortillas in your proofer or an oven set to low temperature to keep them warm. Keep them in the dishtowel.
Prepare the meat
Heat a cast-iron skillet to high heat. Heat about 2 tablespoons of vegetable oil on the pan.
Add the steak to the pan. Fry for 4 to 6 minutes on each side until it's done to your liking.
While the meat is frying cut some limes into wedges and pluck the coriander off the plant.
Let it rest on a cutting board with aluminum foil over top for 10 minutes, then cut the meat into mouth-friendly slices.
Assemble the tacos
Put everything on the table and let your diners assemble their tacos after their preference. There should be enough food for 3 to 4 people depending on how hungry they are.