When ready to cook, prepare the charcoal grill, using a chimney to start the coals. Light them and when the charcoal begins to be covered in grey ash (about 20 minutes later), pour the charcoals out. Arrange in the middle, making sure to leave the sides clear so you have hot areas and cooler areas.

Set the cooking grate in place and cover for five minutes. Remove, and using a grill brush, clean the grate.

Now you are ready to grill the meat. Place in the middle and cook for about five minutes.

Flip over and cook for about five minutes more.

Check. The meat should have grill marks and look seared. Move some of the more cooked pieces to the sides (cooler parts). Cover again for about five minutes.

When meat charred/grilled to preference (or, using an instant-read thermometer, reaches 110 degrees), remove and let sit for about 10 minutes.

Using a very sharp knife, slice against the grain and serve immediately with cheese, avocado, nopales, salsa, cilantro, or whatever else you want to top off your tacos with.