8 soft corn tortillas

3 limes cut into wedges for serving

Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil, and when it gets hot, add the yellow onion and peppers and cook until they soften, about 8 minutes. Add the garlic, chili powder and cumin, and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.

Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.

Place the skirt steaks in a sealable plastic freezer bag and add half the puree, making sure they are completely coated. Keep refrigerated, or in a cold ice chest if grilling outside, for up to 72 hours.

When you're ready to grill the steaks, salt them and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.

Meanwhile, in a medium bowl, mix together the chopped red onion, cilantro and lime juice.

Cut the steaks into 1/2-inch slices. Put a few slices in a warmed tortilla (can be heated on a warm area of grill) and add a heaping tablespoon of the onion and cilantro mixture. Squeeze some lime over the meat and then add a tablespoon of the pureed sauce. Repeat to make 8 tacos. Eat and smile.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)