Tacos Norteños With Chunky Guacamole

Directions

1. Tacos Norteños
2. Whisk beer, lime juice, orange juice, chiles chipotles and adobo, garlic, oregano, cumin, and salt in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 12.
3. In a large skillet, preferably cast iron, over medium-high, heat lard until shimmering. Add poblano, onion, jalapeños, garlic, and salt, and cook, tossing occasionally, until vegetables are tender and just beginning to brown, 5 to 7 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes release their juices and start to break down, 6 to 8 minutes. Remove from heat and sprinkle queso over top in an even layer; cover and keep warm until ready to serve.
4. Meanwhile, grill the steaks. Prepare a gas grill for 2-zone heat; set one burner at medium-high and one or two burners at high. Alternatively, prepare a charcoal grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice into ½"-wide strips.
5. Toast tortillas on grill until lightly charred, 1 minute per side.
6. Serve steak and warm salsa in charred tortillas with guacamole and a squeeze of lime.

1. Guacamole
2. In a molcajete (a Mexican mortar and pestle) or a medium bowl with a potato masher or fork, coarsely smash avocados. Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired.