- For the Marinade:
- 2 Tbls. olive oil
- 1 Tbls. ground cumin
- 4 garlic cloves, minced
- 1 bottle Mexican beer
- 1/3 cup fresh orange juice
- 1/3 cup tequila
- 1/4 cup lime juice
- 2 Tbls. brown sugar
- 2 chipotle chiles, finely chopped plus 1 Tbls. adobo sauce
- Kosher salt and fresh ground pepper
- 2 pounds strip steak
- 2 Tbls.. heavy cream
- For the Tacos:
- 1 avocado, peeled and diced
- Cotija cheese
- radishes, sliced
- Pico de gallo(homemade or store-bought)
- sauce marinade
- Heat the oil in a large saucepan over medium heat and add the cumin and garlic. Cook until aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute. Add the beer, orange juice, tequila, lime juice, brown sugar, chiles in adobo and 1/4 tsp. salt. and bring to a boil. Lower the heat and stir until the sugar has dissolved, 2 more minutes. Remove the marinade from the heat and allow it to cool to room temperature, about 10 to 20 minutes.
- Place the steak in a large bag and place the bag in a large bowl. Pour in the cooled marinade and refrigerate for at least an hour or up to a day.
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Brush both sides of the steak with oil and then season generously with salt and pepper. Grill the steak until good sear marks appear, 4 to 6 minutes. Flip the steak and grill an additional 4-6 minutes minutes for medium rare. Let the steak rest 10 minutes and then slice against the grain.
- Transfer the reserved marinade to a medium saucepan, bring to a boil and reduce by half, about 5 minutes. Add the cream and simmer until thickened, another 3 to 5 minutes.
- Heat tortillas in microwave. Divide steak among tortillas and top with diced avocado, cheese, radishes, pico de gallo, and cilantro. Drizzle with sauce and serve.