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.

Prepare the white beans.

Cover and reserve.

The beans can be made a day ahead and refrigerated.

Reheat before serving.

Put the quail on a foil-lined baking sheet, breast side down.

Rub all over with oil, garlic, and salt.

Let stand about 20 minutes.

Preheat oven to 475°.

Roast the quail in the middle of the oven 5 minutes.

Turn the quail over and roast until the skin is golden and the meat is no longer pink inside, 5 to 6 minutes.

Remove from the oven.

Reheat the beans.

Spoon a portion of the beans in the middle of 4 serving plates.

Put 2 quail on each plate.

Put the quail in a medium bowl.

Add 1 tablespoon of the oil, lime juice, brown sugar, garlic, and salt.

Turn the quail to coat with the marinade.

Cover and refrigerate for 3 to 4 hours.

Remove from the marinade about 30 minutes before cooking.

Meanwhile, prepare the salsa.

Then, remove and discard the stem and seeds from the chiles.

Cut the chiles into strips then dice them into 1⁄4-inch pieces.

Heat the remaining 2 teaspoons of oil in a nonstick skillet.

Add the onion, and cook until translucent, 3 to 4 minutes.

Add the diced chiles, corn, and oregano.

Cook covered, stirring frequently, until the corn is crisp-tender, about 5 minutes.

Add the tomato, cumin, remaining ½ teaspoon salt, and pepper.

Cook until the mixture comes to a boil, about 1 minute.

Set aside off heat.

Preheat the broiler.

Place the quail breast side down on a baking sheet.

Broil 3 to 4 minutes.

Turn over and cook until the skin is brown and crisp, about 3 to 4 minutes and the meat is no longer pink inside.

Remove from the oven.

Reheat the corn mixture, and divide among 4 serving plates.

Place 2 quail on top of the corn on each plate.

Spoon about 1 tablespoon of the salsa on each quail.

Rinse the hens and pat dry with paper towels.

Place skin side up on a work surface.

In a small bowl, mix the garlic, salt, oregano, pepper, and olive oil to make a paste.

Rub the mixture all over the hens.

Let stand about 20 minutes.

Preheat the oven to 400°.

Line a baking sheet with foil.

Place the hens, skin side up, on the baking sheet.

Roast in the middle of the oven 35 minutes, or until the skin is lightly browned and juices run clear when thigh is pierced at the thickest point.

Prepare the sauce while the hens are roasting.

Serve each hen with an equal portion of the sauce.

Prepare the chili rub and remove 3 tablespoons for seasoning the hens.

(Store remaining rub for future use in a sealed plastic bag.

) In a small bowl, mix the chili rub, garlic, salt, lime juice, and oil.

Rub the mixture all over the hens.

Place the hens breast up on a large rack in a roasting pan.

Let stand at room temperature for 30 minutes.

Preheat the oven to 375°.

Roast the hens 25 minutes; then turn the hens over and roast until golden, about 10 minutes.

Once again turn the hens, breast up, and roast 12 to 15 minutes, or until the juices run clear when a thigh is pierced with the tip of a small sharp knife.

Serve 1 hen per person.