Here’s some of that beef we bought the other day. One of the selling points was that it was all vacuum sealed (except the ground meat came in 1 lb tubes).Naturally my thought went right to sous vide. I called the seller to ask if the sealing bags were going to be OK for that and she said go for it. I dropped in a bag of skirt steak and it did fine.I sliced the steak thin and sauteed it with seasonings for a taco. I cut it with the grain instead of across and ruined it for eating in a taco because it was just too tough. The corn was good – mayo plus queso fresco and red peppers.I made another batch of sweet habanero sauce identical to the last but I was braver about the habs and added 6 vs the 4 last time.Sauce in excess of immediate requirement freezes nicely in a silicone tray.The last of the pork noodles. The garnish is from a bag of fried onions that were sold in a bag from Pakistan. I thought they might be stale but they were fine and tasty. I keep them in the freezer but I read somewhere they do not need to be refrigerated.We made another run at the skirt steak tacos and had much better luck. I cut even thinner slices, properly across the grain this time. These slices were warmed with onions and peppers and layered with refried beans and cheeses with a dab of guacamole and a splash of taqueria sauce.