Chorreadas

Name: Chorreadas
Ingredients: 6 garlic cloves, finely chopped; 1 cup coarsely chopped cilantro; ½ cup light Mexican beer (such as Tecate, Modelo, Corona, or Pacifico); ½ cup fresh orange juice; ⅓ cup fresh lime juice; ¼ cup extra-virgin olive oil; 2 Tbsp. apple cider vinegar; 2 Tbsp. chili powder; 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; 1 Tbsp. freshly ground pepper; 1 Tbsp. ground cumin; 2 lb. ¼-thick skirt or flank steak, cut into 5-long pieces; 2 large plum tomatoes, halved lengthwise; 1 small white onion, halved through root end; 2 large tomatillos, husks removed, rinsed, halved; 3 dried chiles de árbol; 3 garlic cloves; 1 Tbsp. vegetable oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 cups (240 g; or more) masa harina (such as Maseca); 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 4 Tbsp. vegetable oil, divided; plus more for frying (4–5 cups); 1 small white onion, finely chopped; 2 garlic cloves, finely chopped; 1 15.5-oz. can pinto beans, rinsed; 1 tsp. ground cumin; Freshly ground pepper; 6 oz. Chihuahua cheese or pepper Jack, coarsely grated; 1 medium red onion, finely chopped; Coarsely chopped cilantro (for serving)