Step 1: In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
Step 2: Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste. Zip bag closed and shake or knead to blend all ingredients well.
Step 3: Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least two hours, turning and shaking bag from time to time.
Step 4: Drink rest of beer while meat is marinating.
Step 5: Place meat on hot grill, turning only once, about four minutes per side for medium well.
Step 6: When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
Step 7: Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.
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