Parrillada mexicana

Method

1. 1 Marinate the beef slices, about 1 cm thick, with coarse salt and lemon juice for 2 hours. The salt will draw water out of the meat, which is why grilling it creates a brown crust.
2. 2 Light the charcoal until it's covered in white ash, arrange the meat on the hottest side and grill for 3 minutes on each side.
3. 3 Grill the chorizo over medium heat for 8 minutes, turning it occasionally to prevent the crust from cracking and the fat from bursting out.
4. 4 Grill whole scallions and green bell peppers for 6 minutes, until the outside is charred but the inside is tender and juicy.
5. 5 Melt the Oaxaca cheese in a cast iron pan for 4 minutes, heat the tortillas on a griddle, and then arrange everything on the plate at the same time.

With an appliance

• Oven 45 min

  Replace step 2: Arrange the meat slices in a single layer on the grill rack at the top of the oven at 230 degrees for 8 minutes, rotate the tray and flip the meat after 4 minutes; the sausages and vegetables are prepared as in steps 3-4. The meat cooks evenly and requires less constant monitoring of the grill, but it loses the smoky flavor of the parrillada.