Begin by adding all of the ingredients for the marinade to a blender/food processor. Blend till smooth, then add your skirt steaks to a food safe container. Cover in the marinade and place in the fridge for 4 hours but ideally overnight.

Next day, preheat a high heat lump Cowboy Charcoal. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.

Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 4-6 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 10 minutes.

As the steaks rest, add your tomato, bell pepper, onion and jalapeno to the coals to char for 3-4 minutes. Pull them off and begin prepping them. Remove the stem & seeds of the bell pepper, tomato and jalapeno. Remove the outside skin of the onion, then place the charred veggies plus all the ingredients for the salsa to a food processor and blend. Place in a bowl for serving.

Next, slice your steaks against the grain into bite size pieces and begin building your fries. Lay out your fries on a large plate and drizzle your queso over the top. Add the chopped steak, salsa, guacamole, sour cream, chopped red onions and chopped cilantro. Serve and enjoy!