Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
Peel the garlic and trim the ends.
Cut orange in half and extract the juice using a handheld pressor.
Cut lemon in half and extract the juice using a handheld pressor.
Set all items aside.
MARINATE
In a blender, add the onion, garlic, freshly squeezed orange juice, freshly squeezed lemon juice, Tampico tropical punch, and beef bullion. Blend until smooth.
Pat dry then place your boneless beef top sirloin steak in a 2 qt glass baking dish.
Transfer your mixture to the baking dish through a large fine mesh strainer.
Cover and let marinate in refrigerator for a minimum of 4 hours.
LET’S COOK
Cook your meat either on a grill over medium heat or on a cast iron skillet over medium heat for best results.
Once cooked, let the meat rest for a minimum of 3 minutes.
While you wait, prepare your corn tortillas.
Apply olive oil to both sides of your corn tortillas.
Then in a cast iron skillet over medium- low heat, add your tortillas.
Once soft, remove and repeat.
ASSEMBLE
On a plate, add your corn tortillas.
Then add your meat and top with cilantro and red chili.
