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An excellent Mexican tradition, excellent for groups, or even just for two. The best way to cook the beef is with a standard charcoal grill, but gas works too. Prep and Cook time vary, but usually you can start the charcoal at the beginning of prep and it will be hot by the time you're ready. TIP: Have the butcher thin slice the roast for you if not already thin sliced, it's much easier and saves a lot of prep time. In place of the spices listed, you may also use Carne Asada Seasoning, or even Season Salt like Johnny's or Lowery's.
- In a large mixing bowl, separate slices of beef and mix with half cup of lime juice until coated evenly.
- Combine paprika, garlic powder, salt and cayenne pepper. Generously sprinkle on both sides of the sliced beef.
- Chop cilantro, reserving half. Sprinkle cilantro between slices of beef. Cover beef and allow to rest in the refrigerator while preparing salsa.
- Combine diced tomatoes, diced jalapeños, diced onions, remaining cilantro and 1/4 cup lime juice. Salt and Pepper to taste.
- When the grill is nice and hot, use a meat fork pushed into a half of an onion to wipe down the grill surface.
- Evenly spread out the sliced beef over the surface of the grill. With long metal tongs, carefully watch the beef and turn it as needed to cook evenly. Carefully test the meat for doneness by tearing the meat. When it pulls apart easily, it's done.
- Heat a some corn tortillas in the microwave for a few seconds between moistened paper towel or lightly steam on the stove.
- Pull cooked beef into strips and lay in the middle of a tortilla, add a spoonful of salsa mixture, and a bit of fresh lime juice. Enjoy!