Directions

1. Attach slicing disc to KitchenAid® 7 Cup Food Processor. Cut onions to fit feed tube and process on high to slice. Remove from work bowl and set aside. Exchange slicing disc for multipurpose blade. Place sliced onion, jalapeño, garlic and cilantro in bowl and pulse 6 to 7 times to chop into medium-small pieces. Transfer to a large non-reactive bowl and add remaining marinade ingredients, whisking to combine. Add skirt steak to bowl and toss to cover all pieces. Cover and chill 4 to 8 hours.
2. Remove multipurpose blade and attach shredding disc to food processor. Cut cheese to fit into large feed tube and shred on high speed. Transfer to airtight bowl and store in refrigerator until needed.
3. To make tortilla dough, attach clean work bowl and multi purpose blade to food processor. Add flour and salt and pulse a few times to blend. Add cubed lard and pulse 5 to 6 times until mixture resembles sand. With machine running, slowly pour warm water in through small feed tube, until dough forms a ball. Transfer to lightly floured surface and knead 8 to 10 times. Cover and let rest 30 to 60 minutes.