The citrusy marinade in this carne asada taco recipe gets punchy flavor from fresh cilantro, garlic, olive oil, cumin, chili powder, beer, a combination of orange and lime juices, and—surprise!—apple cider vinegar, which helps tenderize the meat. Seek out thin cuts of beef like flank or skirt steak for this recipe; they’ll absorb more flavor from the marinade and grill up fast. If you can’t find either, ask your butcher to cut steaks 1⁄4" thick—or carefully butterfly thicker steaks yourself. For maximum flavor and the best texture, marinate the beef overnight.
A hot grill is essential for creating the characteristic char on the steak, but it’s also critical for developing deep flavor in the salsa that gets spooned over the tacos. Grill the tomatillos, onion halves, and serranos (if you can’t find serranos, jalapeños will be fine) until they’re blistered; then toss into a blender with lime juice, fresh garlic, cilantro, and a few spices for a smoky, bright sauce that pairs perfectly with the steak tacos. Warm tortillas can make or break a good taco; so toss them onto the grill too, (about 20 seconds per side) just before serving. —Inés Anguiano