Tacos de bistec

Prepare the beef sirloin: Slice the beef sirloin into thin strips. Mince 10 grams of garlic cloves. In a bowl, combine the beef sirloin with the minced garlic cloves, 5 grams of salt, black pepper, and the juice from 50 grams of limes. Mix well and let marinate for at least 15 minutes.

Prepare the salsa roja: Remove stems from the arbol chiles. On a comal or dry skillet over medium heat, toast the arbol chiles, roma tomatoes, and the remaining 10 grams of garlic cloves until lightly charred and softened, about 5-7 minutes. Be careful not to burn the arbol chiles. Roughly chop 50 grams of white onion and 10 grams of cilantro. Transfer the toasted arbol chiles, roma tomatoes, garlic cloves, chopped white onion, and 5 grams of salt to a blender. Add 50 grams of water and blend until smooth. Set aside.

Cook the beef: Heat the vegetable oil in a large skillet or on a griddle over medium-high heat. Add the marinated beef sirloin in a single layer and cook for 2-3 minutes per side, or until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.