In a large zip-top bag or bowl, combine the garlic, chili powder, cumin, salt, oregano and pepper. Stir to combine. Then add the oil, vinegar, juice of the orange, lemon and limes, the onion, cilantro and jalapeno if using and mix it all together. Then add the meat, seal the bag or cover the bowl and place in the refrigerator for 8 hours. Try not to do less than 4 hours if pressed for time. (Turn the bag occasionally to make sure the meat gets nice and evenly coated with the marinade.)

When the meat is ready to grill, remove it from the refrigerator to take the chill off. Then heat an outdoor grill or indoor grill pan over high heat. Brush the pan or grill with the remaining oil.

Remove the meat from the marinade (discard the marinade,) and give it a sprinkle of salt and pepper. Grill the steak about 6 minutes per side (for medium rare) or until it has some nice grill marks and is caramelizing a bit around the edges. Then transfer it to a cutting board and let rest for 5-10 minutes to lock in the juices, without cutting into it yet.

Then slice diagonally against the grain into as thick or thin strips as you like. (I tend to go thinner and smaller as that's how I grew up enjoying it.)

Add the chopped tomatoes , onion and chopped cilantro to a small bowl. Add the juice of one lime and the seasonings and mix it all together Taste and add the juice of the second lime and more seasoning if necessary. Set aside.

Heat your tortillas using your method of choice. I like mine heated right over the flame. But a tortilla pan or cast iron skillet works great too. Or right on the grill. Then fill the warm tortillas with the carne, and your desired toppings such as the fresh pico de gallo, another salsa, guacamole, or simply street style with some chopped cilantro and onions, a squeeze of lime and maybe a little hot sauce..