Tacos are a great simple meat vehicle. For this recipe we use “Flap Meat” from the loin, but feel free to use skirt, flank, or any meat with decent fat content so the meat stays moist.
TIP: When slicing the beef, cut against the grain for maximum tenderness.
HARDWARE: Medium Mixing bowl, Cutting Board, Knife, Grill (Optional), Brush
YIELDS 10-15 tacos
PREP & COOK 45 minutes
READY IN 1 hour 30 minutes
1/2 jar Just+Add Beer Fiery Mexican Tres Chiles
1/2 bottle (12 ounce) Negra Modelo or Your Favorite Lager
1 pound Flap Meat or Flank/Skirt
1 pack (2) medium Flour Tortilla
1 medium White Onion
1/4 cup Vegetable Oil
1 bunch Cilantro
1 bunch Red Radish
2 medium Limes
2 Japeleños (optional)
Salt and Pepper to taste
STEP 1: MAKE SAUCE
Combine 1/2 jar Just+Add Fiery Mexican Tres Chiles + 1/2 12-ounce bottle Negra Modelo.
STEP 2: SEASON MEAT & MAKE MARINADE
Evenly coat both sides of your beef with salt and pepper. Combine seasoned meat and marinade in a medium mixing bowl or Ziploc® bag. Set aside 30+ minutes (minimum).
STEP 3: PREP VEGETABLES
Wash & Chop Cilantro. Dice Onion. Combine Onion and Cilantro. Set Aside.
STEP 4: GRILL OR COOK MEAT
Grill or cook marinated meat 2-4 minutes per side over medium heat.
STEP 5: CHOP
Cut meat to your desired size.
STEP 6: DRINK, MAKE & PLATE
Grab the other 1/2 of your Negra Modelo and drink-up while you make tacos and top onion and cilantro mixture, a squeeze of lime and a slice or two of radish.