One whole skirt per pack, roughly 1.5 lbs. A thin, flat, long cut from the plate section with a very pronounced grain.

Marinate at least 2 hours. Grill over high heat, 2–3 minutes per side max. Slice immediately, very thin, against the grain. Season with cumin, chili powder, and garlic, sear hot, serve with peppers and onions in warm tortillas.
Arrives fresh. 2–3 days in the fridge. Vacuum seal and freeze for up to 6 months.