Tacos Nortenos (Asada)

food52.com

Esther Dunbar

subheading: Tacos Norteños:

subheading: Marinated Steak:

1 cup Mexican-style pale lager beer

½ cup fresh lime juice

½ cup fresh orange juice

4 chiles chipotles in adobo, smashed, plus 3 tablespoons adobo

4 garlic cloves, finely grated

1 teaspoon dried oregano, preferably Mexican

½ teaspoon whole cumin seeds, crushed

2 teaspoons (8 grams /.28 oz.) Diamond Crystal or 1 ¼ teaspoon Morton kosher salt

1 ½ pounds (680 grams) boneless ribeye or NY strip steak, cut lengthwise to ¼” thickness

subheading: Cheesy Skillet Filling:

¼ cup lard or extra-virgin olive oil

1 (125 grams / 4 oz.) chiles poblanos, stemmed and seeded, thinly sliced

½ medium (179 grams / 6.31 oz.) white onion, thinly sliced

3 chiles jalapeños, stemmed and chopped

3 garlic cloves, thinly sliced

1 teaspoon (4 grams / .14 oz.) Diamond Crystal or ¾ teaspoon Morton kosher salt

1 ½ pounds (680 grams, or about 8 medium) roma tomatoes, cored and chopped

12 ounces (340 grams) queso asadero, chihuahua, quesillo or monterrey jack, shredded

Lime wedges, tortillas de harina or maíz, guacamole, for serving

subheading: Guacamole:

3 large ripe Hass avocados

¼ white onion, finely chopped

1 to 3 serrano chiles, stemmed, seeds removed if desired, finely chopped

1 garlic clove, finely grated

2 tablespoons (or more) fresh lime juice

1 teaspoon kosher salt

¼ cup chopped cilantro, plus more for serving

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