Directions

Make the Salsa Cruda

1. In a molcajete, grind the garlic, serranos, and 1 tsp salt together until smooth. Add the roughly chopped tomatillos and grind until smooth. Mix in the diced white onion. Set aside.

Make the Tacos

1. Slice the beef tenderloin into thin, ⅓-inch-thick pieces and lightly pound them with a meat mallet or rolling pin.

2. Warm a large comal or cast-iron skillet over medium-high heat and add the lard, letting it melt until shimmering.

3. Lay the sliced beef directly onto the hot surface, working in batches if needed. While it cooks, season each piece with about ½ teaspoon of salt and squeeze fresh lime juice over the meat as it sears — this is key to the Califa de León technique. Cook just 30–45 seconds per side, or until lightly browned but still tender. Set aside.

4. On the same pan, warm the tortillas until soft and pliable, about 20–30 seconds per side.

5. Place one piece of beef on each tortilla and top with a spoonful of the salsa cruda.

6. Serve immediately with extra lime wedges for squeezing, and eat while the meat is still juicy and the tortillas are warm.