Prepare the chiles.

Then, cut out the stem and cut open the chiles to remove the seeds and ribs.

Cut the chiles into strips, then into 3⁄4-inch pieces.

Reserve.

Trim the meat of fat, and cut the meat into thin slices, then into 1-inch pieces.

Put the meat into a bowl, and toss with half of the oil, the Maggi, and garlic.

Let stand about 20 minutes.

In a large skillet, heat the remaining oil until hot.

Add half of the beef, in a single layer, and stir-fry until browned, 3 to 4 minutes.

(Don’t overcook, or the beef will be tough.

) Remove the meat to a bowl, and brown the remaining meat.

Add to the first batch of meat and set aside.

In the same skillet, cook the onion over medium-low heat until it begins to brown, about 5 minutes.

Add the tomatoes, chiles, thyme, and 2 tablespoons of water.

Raise heat to medium and cook, stirring frequently, until the tomatoes soften 4 to 5 minutes.

Add the meat and the juices from the bowl.

Season with salt and pepper.

When the meat is heated through, stir in the cilantro and serve.

Prepare the salsa.

Then, in a heavy skillet, heat the oil and butter over medium-high heat.

Cook the meat, in batches, until lightly browned and still pink inside, about 2 to 3 minutes.

Season with salt and pepper.

Remove to a plate.

Add the onion, garlic, oregano, and allspice to the same pan.

Reduce the heat to medium-low, cover and cook, stirring frequently, until the onion starts to brown, about 5 minutes.

Add the broth, Worcestershire, Maggi, and lime juice.

Bring to a boil.

Reduce heat to low, cover and cook, stirring frequently, 4 minutes.

Return the meat and any juices to the pan.

Bring to a simmer, uncovered, and cook until completely heated through, about 2 minutes.

Divide between 2 serving plates.

Arrange the green salsa, avocado, and cheese around the meat.

Prepare the salsa.

Reserve in the bowl.

Prepare a barbecue fire or preheat the broiler.

Put the steaks in a pie plate or shallow bowl.

In a medium bowl, mix the achiote paste, chili powder, and lime juice.

Stir in the onion and cilantro.

Pour the mixture over the steaks, and turn to coat.

Marinate the meat 20 minutes.

Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil.

Season with salt and pepper.

Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness.

Let the meat stand 5 minutes.

Serve with the salsa.

Put the tomatoes and chipotle chiles in a blender and blend to a coarse purée.

Reserve in the blender.

Heat the oil in a heavy skillet over medium heat and cook the onions, stirring, until beginning to brown, about 4 to 5 minutes.

Transfer the onions to a bowl.

Cook the steaks in the same hot skillet about 4 to 5 minutes per side or until well seared on the outside but still pink and juicy inside, for medium rare.

Season with salt.

Put the steaks on a platter.

Add the reserved tomato-chipotle sauce to the same hot skillet, and cook, scraping up the browned bits from the pan, 2 minutes.

Stir in reserved onions and cook 2 minutes Pile the onion mixture on the steaks and serve at once.

Prepare the chile salsa.

Cover and set aside.

Cover the meat with 2 pieces of plastic and pound it to an even 1⁄4-inch thickness with the flat side of a meat mallet or with a rolling pin.

Rub with lime juice and sprinkle lightly with salt and pepper.

Let stand at room temperature while preparing the barbecue fire.

When the coals are hot, grill the meat, turning 2 to 3 times, until it is well done, but not dry, 12 to 15 minutes total.

Cut the steaks into serving size pieces and discard bone.

Prepare the tomatillo salsa.

Then, trim the steak of excess fat and silver skin.

Season with salt and pepper.

Heat the oil in a large heavy skillet until almost smoking.

Put the steak in the pan and cook 5 to 6 minutes per side over medium-high heat until well seared on the outside and still pink and juicy inside for medium rate, or adjust time for desired doneness.

Transfer to a cutting board and let stand 5 minutes.

Carve across the grain into thin slices.

Serve with the salsa.

Trim the steaks of excess fat and silver skin.

Rub with garlic, lime juice, and 1 tablespoon of the oil.

Set aside about 30 minutes at room temperature.

Meanwhile, prepare the chiles.

Then, remove the stem, cut open the peppers and remove the seeds.

Cut the peppers into thin strips.

Reserve.

In a skillet, heat the remaining oil over medium heat.

Add the mushrooms, oregano, and thyme.

Cook, stirring until the mushrooms give up their juices and start to brown, 4 to 5 minutes.

Add the reserved chile strips.

Season with salt and pepper.

Reserve in the pan off heat.

Prepare a hot outdoor grill fire, or heat a stovetop grill pan on medium-high heat.

Place the steak on the hot, greased outdoor grill or grill pan.

Season with salt and pepper.

Cook the steak, turning once, until browned on both sides and still pink and juicy inside about 5 to 6 minutes per side for medium rate, or adjust time for desired doneness.

Transfer meat to a cutting board and let stand 5 minutes.

Reheat the mushrooms and chiles.

Carve the meat across the grain into thin slices.

Arrange on a serving platter.

Spoon the mushroom mixture on top.

Prepare the onions.

Then, trim the steaks of excess fat and silver skin.

Score the steaks by making cuts about ½ inch deep and 2 inches apart, diagonally across the meat in two directions to make a diamond pattern on both sides.

Rub the meat all over with garlic and pepper.

Place the steaks in a large shallow glass baking dish.

In a bowl, whisk together the tequila, lime juice, honey, Maggi, and oil.

Drizzle 2 tablespoons of the marinade on each steak, and turn the steaks to coat.

Reserve the remaining marinade.

Cover and refrigerate the meat about 2 hours or up to 8 hours.

Remove the meat from the refrigerator about 1 hour before cooking.

Have ready a hot outdoor grill or heat a stovetop grill pan over medium-high heat.

Pat the meat dry with paper towels, and season with salt just before grilling.

Brush lightly with oil.

Grill the steaks on a hot greased grill over high heat or in the grill pan on medium-high heat, turning to brown the meat on both sides, 8 to 12 minutes total for medium-rare, depending on the thickness of the meat.

(Adjust cook time for desired doneness.

) Brush the steaks with the reserved marinade the last 3 minutes of cooking.

Remove the steaks to a cutting board and let stand 5 minutes.

Cut across the grain into thin slices.

Serve with pickled red onions scattered over the meat.

Prepare the shredded beef.

Preheat the oven to 325°.

In a bowl stir together the beef, garlic, and lime juice.

Spread the meat on a baking sheet and bake, stirring occasionally, until the meat is nearly dry and stiff, 15 to 20 minutes.

Cool.

Cut the meat into 1-inch pieces, and put in a medium saucepan with water to barely cover.

Add ½ teaspoon of the salt.

Bring to a boil, then reduce the heat, cover the pan, and cook the meat until very tender, about 1 hour.

Cool the meat in its broth, 25 to 30 minutes.

When the meat is cool enough to handle, strain off the broth (save the broth for another use), and shred the meat with your fingers.

Reserve.

In a medium skillet, heat 1 tablespoon of the oil, and cook the onion and garlic until just beginning to brown, 3 to 4 minutes.

Add the garlic, serrano chiles, tomatoes, and the remaining ½ teaspoon of salt.

Cook, stirring frequently, until most of the tomato juices have cooked away, about 5 minutes.

Add the shredded meat, and cook until completely heated through, about 3 minutes.