Heat a 12-inch skillet with olive oil to medium-low heat.

Chop a handful of cilantro, 1/4 of the red onion, and the whole garlic clove.

Add the chopped ingredients to the skillet.

Sauté until fragrant.

Finely chop the carne asada.

Deglaze the skillet with 12 oz of beer.

Add the chopped carne asada, 1 tsp of cumin, and 1 tsp of crushed red pepper to the skillet.

Cook the meat to your desired level of doneness.

Warm the corn tortillas in a dry skillet until pliable.

Load each tortilla with the cooked meat, fresh cilantro, fresh chopped cabbage, and your favorite hot sauce.

Enjoy!