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1
In a large bowl, combine the Mexican beer, orange juice, lime juice, soy sauce, Maggi jugo (or Worcestershire sauce), oil, all the spice powders, minced garlic, and chopped cilantro. Whisk together into a marinade and taste to adjust the salt.
2
Add the steak to the marinade and massage it thoroughly so every piece is well coated. Cover and refrigerate for 4–6 hours (minimum 2 hours if short on time).
3
While the meat marinates, prepare the roasted nopales salsa: drizzle the nopales with a little oil and season with salt and black pepper, then grill on a hot comal until they turn from bright green to olive green and become tender. Remove and let cool.
4
On the grill, char the Roma tomatoes, tomatillos, serrano (or jalapeño) pepper, and a piece of onion until nicely charred, the tomatoes are soft, and the tomatillos have changed color; transfer to a blender. Then roast the garlic and chile de árbol and add them to the blender too.
5
Add the juice of half a lime and salt to taste to the blender, then blend everything into a smooth salsa. Pour into a serving bowl.
6
Once the nopales have cooled, slice into thin strips and dice into small cubes. Add them to the salsa along with finely diced onion and cilantro, mix well, and adjust salt to taste.
7
Remove the steak from the marinade, letting the excess drip off, then grill for 2–3 minutes per side, or to your desired doneness.
8
Transfer the cooked steak to a baking sheet, cover, and let it rest for at least 5 minutes. Then slice against the grain and chop to your liking.
9
Spread guacamole on a tortilla, top generously with the carne asada, add the roasted nopales salsa, chopped cilantro, and onion to finish the delicious carne asada tacos.
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