Crush garlic, chilli, onion, and coriander in a pestle and mortar to form a paste.
Add fresh tomato, beer, and canned tomatoes to the paste and mix.
Season the salsa mixture with salt and pepper to taste.
Transfer salsa to a pan, bring to the boil over high heat, and then simmer for 20 minutes.
Heat a griddle pan and cook seasoned chicken strips with olive oil.
Add seasoned steak and chorizo to the griddle pan and cook for 3 minutes per side until done.
Rest the cooked meats in a warm place and griddle spring onions for 2 minutes.
Fry onions in sunflower oil until golden, then add beans, reserved bean water, and chicken stock.
Simmer beans for 8 minutes, then purée with a hand blender and season.
Toast tortillas under the grill and slice steak into strips.
Combine salsa and meats in a hot pestle, garnish with avocado, coriander, and onions, and serve with beans.