Instructions: Garnishes such as chopped tomatoes, salsa, cilantro, sour cream, olives, guacamole

To make marinade: Combine lime juice, beer and Worcestershire sauce in a glass bowl. Whisk in the oil a few drops at a time. Add peppercorns, cloves, bay leaf, marjoram, celery powder, paprika, cumin, brown sugar, onion, garlic, chili peppers and cilantro. Stir vigorously.

To finish: Trim fat from meat and sprinkle uniformly with salt and pepper.

Poke all over with a fork, piercing meat completely. Turn over and repeat on the other side. Put meat into marinade. Cover and refrigerate for 48 hours, stirring and turning occasionally.

Combine cumin, paprika, salt, brown sugar and pepper and set aside. Prepare very hot fire on charcoal grill, adding chunks of moist mesquite wood. You should not be able to hold your hand 5 inches from the grill.

Remove meat from marinade and cook for 1 1/2 minutes. Turn and brush with marinade. Cook for 4 minutes and sprinkle with half the cumin mixture. Turn meat and brush again with marinade, then the cumin mixture. Top with several thin pats of butter and a few drops of lime juice. Cook for 4 minutes more.

Remove meat from grill and let sit 5 minutes. Slice crosswise on bias. Serve on flour tortillas with assorted garnishes.

Makes 8 generous servings.

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