Begin by adding all the ingredients for the Chipotle Beer marinade to a large food safe bowl. Mix together thoroughly. Next, trim your skirt steak of any excess fat and slice into 6” segments. Add all the steak to the marinade and cover. Place in the fridge to marinate for at least 4 hours but ideally overnight.

Next day, preheat your fire to medium high heat (around 375F) for direct grilling.

Add your corn to the grill and cook for 10-15 minutes until well charred and softened. Pull the corn off and slice the corn kernels off the cob. Add the corn to a bowl along with the rest of the ingredients for the corn salsa. Mix together thoroughly and place in the fridge until ready to use.

Pull your marinade steak out of the fridge and let sit at room temperature for 15 minutes. Pull the steak out and discard the excess marinade. Add the steaks to the grill and cook for 2-3 minutes per side until about 130F internal (or cook to your desired temperature). Cook them in batches if needed so you do not overcrowd the grill. Once done, pull the steaks off and let rest for 5 minutes. Finally, add your tortillas to the grill to lightly cook for 30 seconds a side.

Pull your steaks out and, making sure you are slicing against the grain, cut into segments or chop into pieces. Start building your tacos with your tortilla, sliced steak, chopped red onions, chopped cilantro, cotija cheese, hot sauce and corn salsa on side or on top. Serve and enjoy!