Before cooking the tacos, marinade the steaks for a least an hour. You can even marinade them overnight. In a large Ziploc bag, add the beer, the spices, salt and pepper to taste, the lime juice, the meat, and the olive oil. Shake the bag around so the steaks get coated and put in the fridge

While the steaks are marinating, preheat the grill to a medium high heat, or you can use a ridge lined pan and cook the steaks indoors

Roast the corn on the grill or, if you are using a stovetop, on the open flames of the stove

Hold the corn in a vertical position and, using a knife, clean the corn off the cob onto a plate or bowl. Set the corn aside

Grill the steak for about 5 minutes on each side. Once done, transfer to a large platter and cover with foil. Let it rest for about 10 minutes. Grill the tortillas and prep the guacamole and the salsa while the meat is resting, shhhhh….

Smash the avocados together with the ½ the onion, cilantro, and lime juice. If, you want a smoother consistency, you can blend them in a food processor. In a separate bowl mix together the tomatoes and rest of the onion

Assemble your tacos in any manner you like. I did meat, guacamole, salsa, then corn