Chicken tinga is a dish made with shredded chicken, sliced onions and a tomato-chipotle sauce.
Some optional add-ons for this dish:
In a small bowl, stir together the beer, olive oil, Worcestershire sauce, salt, pepper and garlic powder.
Place the flank steak and green onions in the marinade and set aside for 4 to 6 hours in the refrigerator.
Remove the flank steak from the refrigerator and let it stand at room temperature for 30 minutes.
Heat the grill to medium. If you have fresh cactus paddles, brush them lightly with vegetable oil and sprinkle with salt. Grill the paddles over direct heat for about 5 minutes or until slightly charred. Slice and set aside.
Remove the green onions from the marinade and grill them, turning them often until soft and lightly charred. Slice and set aside.
Turn up the grill heat to medium-high. Remove the steak from the marinade and grill for 4 to 6 minutes per side for medium-rare. Remove the steak from the heat and let it rest, covered, for 5 minutes. Cut the meat against the grain into thin strips.
Warm the tortillas on the grill or a pan, flipping them often. Wrap them in a kitchen cloth to keep them warm.
Fill each tortilla with your fillings of choice, squeeze on some lime juice and top it with Mi Cocina Salsa Verde. Enjoy!