1 pound thinly sliced beef
1 12-ounce can pale lager
4 TBSP fresh lime juice
1 tsp salt
¼ tsp black pepper
¼ medium onion, chopped
2 garlic cloves, minced
1 TBSP olive oil
2 tomatoes, cored
1 canned chipotle chile in adobo, coarsely chopped
1/4 c chopped fresh cilantro
Cotija cheese, crumbled
Combine steak, beer, 1 TBSP lime juice, 1 tsp salt, and ¼ tsp pepper in a resealable plastic bag. Seal; chill 3 hours.
Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes.
Prepare a grill for high heat. Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.
Reduce grill to medium-high heat. Remove steak from marinade and season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare.
Transfer to a cutting board and let steak rest 10 minutes.
Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 TBSP lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
Grill tortillas until soft and beginning to char, about 30 seconds per side.
Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves and Cotija cheese. Serve with lime wedges for squeezing over.