Slice jalapeños, chop white onion, garlic and add pickling spice to a mason jar. Bring to a simmer equal parts water, vinegar and 1 heaping tbsp of sugar, once sugar is dissolved pour over contents and place in fridge upside down. Oil a sheet tray, add tomato, jalapeño, garlic and season, then roast for 10 min or until nicely charred, add chipotle pepper, lime juice and make a salsa. Make guacamole and pickle your red onions in lime salt and water. Make a quick chimichurri with pounded peppercorn, handful of garlic, diced red onion, oregano leaves, chopped parsley, EVOO and red wine vinegar. I like to add aleppo pepper for some heat. Season steak and sear on griddle with oil, until internal temp reads 122F, remove. Char your corn and make your black bean paste ( boil beans in water, onion, and bay leaf). Slice your meat, fry flour tortilla and build tostada with a fried egg.
