Arracheras 2 to 2 1/2 pounds skirt steaks, trimmed     of fat and membrane Juice of 6 limes 2 pickled jalapeños, minced 6 garlic cloves, minced Salt, to taste 1 to 2 medium onions, sliced thick Vegetable oil Flour tortillas, warmed Place meat in a shallow non-reactive pan. Combine lime juice, jalapeños and garlic. Mix well, then pour over the meat. Refrigerate for at least 8 hours, turning the meat occasionally. Remove the meat from the refrigerator and drain it. Salt the meat and let it sit at room temperature for about 45 minutes. Coat the onions well with oil. On an outdoor grill, prepare enough charcoal to form a single layer of coals beneath the meat. When the coals are covered with gray ash, place the steaks directly over the fire and the onions a little to the side. Grill the meat medium-rare, about 6 minutes per side. Turn the onions occasionally, taking them off when soft and some edges are browned and crispy. Allow the steaks to sit for 5 minutes before slicing across the grain diagonally into finger-length strips. Pile a platter high with the meat and grilled onions, garnished with lime wedges, and with tortillas on the side.