Carne Asada

I made a simple carne asada the other day, which was really good and pretty easy.

You start with thinly sliced beef flank (your best bet is to go to a Mexican butcher and ask for carne ranchera). Rub it with pimenton ahumado (I used the Dulce, but the Agrodulce is fine, too. You should always have a tin of both around), allspice, garlic, cinnamon, pepper, cumin, and Mexican oregano. Scatter onion slices and cilantro sprigs over it and douse it in beer. Let it sit for at least two hours, although overnight is better.

Grill it over a hot charcoal fire (hardwood chunk charcoal is the best for this).

Serve with hot tortillas, salsa, guacamole, crema, chopped cilantro and onion, radishes, and cold beer.