Instructions: Light a fire of mesquite wood or mesquite charcoal, and allow it to burn to coals, either in a barbecue that allows the grill to be placed at least two feet above the coals, or in a smaller barbecue, reducing the amount of wood or charcoal so that the coals will not be too hot. A kettle barbecue can be used by arranging some of the coals in the middle and some around the edges as for the indirect method.

If the meat is not at or under 1/4 inch, pound it between sheets of plastic wrap with a meat pounder until it is the proper thickness. (Dont try this with bone-in steaks.) About 20 minutes before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste. Place the meat over the coals and cook for about 5 minutes, turn the meat and cook another 5 minutes. Repeat the process until the fat is well cooked and charred and the meat is tender.

Note: Because the cuts we use in the United States are less fatty than those in Mexico, many cooks find it helpful to use a salt- and MSG-free tenderizer, applied just after the lime juice.

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