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how to buy the right peaches.

Corn tortillas, warmed.Make the chicken.

Combine orange juice, lime juice, 1 1/2 tablespoons salt, oregano, black pepper, cumin, and garlic in a blender, and process on high speed until smooth, about 30 seconds.Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken.Seal and refrigerate, turning occasionally, 8 to 12 hours.. Make the pickled onions.

Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds.Drain and rinse onions in a strainer with cold running water.

Return onions to bowl, and stir in vinegar, 1/2 cup cold water, sugar, and salt until well combined.

Set aside.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Add the lemon juice to the garlic.

Drop by drop, pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.Keep turning your pestle in a slow, continuous circular motion in the mortar.

The drip needs to be slow and steady.Make sure the paste soaks up the olive oil as you go.