Grilled Cecina with Caramelized Onions and Avocado

Instructions

1. 1
   Heat a large skillet or griddle (comal) over medium heat and melt a tablespoon of pork lard or oil.
2. 2
   Add the white onion strips with a tiny pinch of salt. Cook, stirring frequently, for 6-8 minutes until they are soft, translucent, and carry the beautiful browned edges from the photo. Remove and keep warm.
3. 3
   In the same skillet, add the whole jalapeño peppers. Cook them, turning occasionally, until the skin is fully blistered and tender. Remove and set aside.
4. 4
   Wipe the griddle lightly and raise the heat to medium-high. Add a tiny brush of oil or lard if needed.
5. 5
   Lay the sheets of cecina onto the screaming hot griddle. Because it is so thin, cecina cooks incredibly fast: sear for just 1 to 2 minutes per side to prevent it from drying out or becoming tough.
6. 6
   Remove the meat immediately as soon as it changes color and retains its juices.
7. 7
   To plate exactly like the image, arrange the folded grilled cecina sheets on the right side of a traditional clay plate.
8. 8
   Mound the caramelized onions neatly at the back of the plate.
9. 9
   On the left side, arrange the fresh diced avocado, the blistered jalapeño, and place the lime half directly on top.
10. 10
    Serve immediately while steaming hot alongside warm, fresh corn tortillas.