Tacos Campechanos

Begin by preparing the marinade for the beef sirloin. Remove stems and seeds from the guajillo chiles. Place the guajillo chiles in a small pot with enough water to cover them and bring to a simmer for 10 minutes until softened. Drain the guajillo chiles, reserving a small amount of the cooking liquid.

In a blender, combine the softened guajillo chiles, garlic cloves, ground cumin, Mexican oregano, and 5 grams of kosher salt. Add a splash of the reserved chile cooking liquid if needed to create a smooth paste. Cut the beef sirloin into thin strips, then coat thoroughly with the chile marinade. Let the beef sirloin marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

While the beef sirloin marinates, finely dice the white onion and chop the fresh cilantro. Set aside for garnish. Cut the lime into wedges.