If I've said it once I've said it a hundred times, beer makes an excellent marinade for meat. It tenderizes, it flavors, it rocks.
This recipe combines beer with lemon juice and spices to create intoxicating Mexican flavor.
I used a dark lager in this recipe to add the taste of beer but not overwhelm the other flavors.
Beer Marinated Steak Tacos
with Corn and Black Bean Salsa
Corn and Black Bean Salsa (see recipe below)
1/2 Cup Lemon Juice
6 Ounces Dark or Amber Lager
2 Tablespoons Minced Garlic
1 Tablespoon Dried Oregano
1 Tablespoon Ground Cumin
Hot Pepper Flakes
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Pounds Skirt Steak
6 Flour or Corn Tortillas
2 Green Onions, Thinly Sliced
2 Cups Mexican Cheese Mix
In a small bowl (I use a Mason jar) combine combine lemon juice, beer, garlic, oregano, cumin, hot pepper flakes (to taste), salt, and pepper.
Place steak in a plastic resealable bag and pour the marinade over it. Seal and refrigerate for at least 8 hours. I marinated mine for about 16 hours.
Grill or broil steak to desired doneness. Place steak on a cutting board and cut across the grain into thin slices.
Place however many tortillas will fit on a large baking sheet (I did two at a time). Put about 4 ounces of steak in the center and sprinkle with cheese. Top with a few ribbons of roasted pepper and sprinkle with green onions.
Place the sheet in a 400°F oven and bake until cheese has melted (about 2 to 5 minutes).
Remove tortillas from oven; sprinkle with salsa. Serve immediately.
1 14-Oz Can Black Beans, Rinsed And Drained
1 14-Oz Can Whole Kernel Corn, Drained
1 Small Red Bell Pepper, Seeded And Chopped
1/2 Spanish Onion, Chopped
1 Teaspoons Ground Cumin
1/4 Cup Minced Fresh Cilantro
1/4 Cup Minced Fresh Parsley
2 Teaspoons Hot Sauce
1 Lime, Juiced
2 Tablespoons Grapeseed Oil
Kosher Salt And Fresh Ground Pepper