In a shallow dish or resealable bag combine Tecate beer, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt and 3/4 tsp black pepper. Add the trimmed steak, turning to coat. Refrigerate and marinate for at least 30 minutes and up to 4 hours (do not exceed 8 hours to avoid breakdown of texture).

Bring to room temperature

Remove steak from fridge 20–30 minutes before cooking so it loses the chill and cooks more evenly. Reserve marinade for basting if desired.

Cook

Preheat a cast-iron skillet or grill to high heat. Pat steak dry with paper towels and season lightly with additional salt and pepper. If using skillet, add 1 tsp neutral oil and heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or longer for desired doneness. Use tongs to flip once. If steak is thick, finish in a 400°F (200°C) oven until target temperature is reached.

Rest & slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into bite-size strips for tacos.

Morita Salsa

Prepare chiles

If using dried moritas: toast them briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds; tear into pieces and soak in 1/4 cup hot water for 15 minutes until softened. If using canned chipotle, skip to blending.

Roast tomatoes & aromatics

While chiles soak, place halved roma tomatoes and the quartered onion (cut side down) on a hot skillet or under a broiler. Roast until charred and blistered, about 6–8 minutes per side for skillet or 8–12 minutes under broiler. Rub off any loose blackened skin if desired but keep some char for flavor.

Blend salsa

In a blender or food processor combine softened morita pieces (or 2–3 canned chipotles), roasted tomatoes, roasted onion, 1 garlic clove, cilantro leaves, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp kosher salt and 2 tbsp of the chile soaking liquid (or water). Pulse to a chunky-smooth consistency. Taste and adjust salt or lime. If too thick, add up to 1–2 tbsp water to reach spoonable consistency.

Finish

Transfer salsa to a bowl and refrigerate until ready to serve. Salsa can be made up to 2 days ahead; bring to room temperature before serving.

Toppings & Assembly

Warm tortillas

Just before serving, warm corn tortillas. Heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable and slightly charred, or brush lightly with 1 tsp vegetable oil and warm in skillet for a slightly crisp edge. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place a few slices of rested steak on each warm tortilla. Spoon about 1–2 tbsp Morita salsa over the steak. Top with sliced avocado (2–3 slices per taco), a sprinkle of crumbled cotija (about 1 tbsp per taco), and chopped cilantro. Squeeze fresh lime over each taco to taste and add a pinch of salt if needed.

Serve

Serve immediately with extra Morita salsa and lime wedges on the side.