Tacos al Carbón

Ingredients

• 1 tri-tip roast, about 900 g (2 lb), trimmed

Marinade

• 60 ml (¼ cup) orange juice
• 3 tbsp lime juice
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp chipotle in adobo, minced (optional)

To serve

• 12 small corn tortillas
• 1 white onion, finely chopped
• 1 handful cilantro, chopped
• 2 limes, cut in wedges
• Salsa roja or salsa verde
• 4 scallions, grilled (cebollitas)

Steps

1. Whisk the marinade together. Pour over the beef, turn to coat, and marinate 2 to 6 hours in the fridge. Citrus can make the surface mushy beyond that.
2. Set up a charcoal grill with hot coals on one side, or heat a gas grill to medium-high. Take the beef out 30 minutes before cooking and pat dry.
3. Grill the roast over direct heat 5 to 6 minutes per side until well charred, then move it to indirect heat and cook 8 to 12 minutes until it reads 54°C (130°F) in the thickest part.
4. Grill the scallions alongside for 3 minutes until limp and blistered.
5. Rest the meat on a board for 10 minutes, then chop or slice it into small bite-size pieces against the grain.
6. Warm the tortillas on the grill for 20 seconds per side until pliable with brown flecks.
7. Fill each with beef, a little onion and cilantro, then add salsa and a squeeze of lime.

Notes

• Indoors: sear in a cast-iron pan 4 minutes per side, then finish in a 200°C (400°F) oven for 10 minutes.
• Make it a plate: serve with beans, rice and grilled cheese.
• Other cuts: skirt steak is classic; sirloin is fine.
• Freezer: freeze the raw beef in its marinade for up to 3 months; thaw overnight in the fridge before grilling.
• Chef's touch: stack the warm tortillas in a clean towel for a few minutes; they steam softly and stay pliable.