Tecate Skirt-Steak Tacos

  1. Combine steak, beer, 1 tablespoon lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper in a resealable plastic bag. Seal; chill 3 hours.
  2. Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.
  3. Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6-8 minutes.
  4. Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let steak rest 10 minutes.
  5. Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 tablespoons lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
  6. Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into 1/2" trips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.

skirt, pale lager, lime juice, kosher salt, freshly ground black pepper, onion, garlic, olive oil, tomatoes, chipotle chile, fresh cilantro, corn tortillas, avocado

Taken from www.epicurious.com/recipes/food/views/tecate-skirt-steak-tacos-56389643 (may not work)

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