Tacos de asada

Method

1. 1 Marinate the beef slices (1 cm thick) with orange juice, lemon juice, beer, and salt for 4 hours.
2. 2 Do not marinate for more than 6 hours; the acid in citrus fruits will make the meat tough if marinated for too long.
3. 3 Grill over high heat for 2 minutes on each side until the meat is charred black on the outside but still pink on the inside.
4. 4 Let the meat rest for 6 minutes, then chop it finely on a cutting board using two knives.
5. 5 Mincing the meat after grilling is the taco restaurant's way; mincing it before grilling causes the meat to lose moisture.
6. 6 Grilled tomatillo with jalapeño, then mashed into a green sauce, the meat is arranged on a bun with onions and cilantro.

With an appliance

• Charcoal grill 45 min

  Grill at 260 degrees for 3 minutes per side; if it lacks charcoal flavor, add a little smoked chili powder to the marinade.