You may be right, but don’t you cook the whole piece of meat first, and THEN slice it? I’ve never seen anyone do slices on an open grill.
Well, depends. Yes, for the most part. However, this particular method I got from my ex-brother-in-law who was from Michoacán. Thinly-sliced cuts of beef seasoned and grilled quickly over high heat. Throw it on a warm corn tortilla and add your pico de gallo, and lime squeezing, and avocado if you like and chow down. But you have to have a good butcher. Around here we go to the Mexican grocer and get the meat. Much nicer than what that witch is cooking up.