In the local mercado (this is in northern California, a bit above SF),
the meat counter offers a number of cuts of beef (and a few of pork),
all sliced very thin (~1/8"). I get them when I want to make Philly
cheesesteaks, or to make jerky, but what are they "supposed" to be for?

Based on the piles at the mercado, a whole lot of people are eating a
whole lot of *something* made from it. What are some "traditional" or
"standard" Mexican recipes that call for dinner-plate-sized very thin
slices of various cuts of beef?

I don't recall seeing anything of that shape in a dish in a Mexican
restaurant, nor have I seen it called for in a recipe for a Mexican
dish. Or maybe I don't know what I'm looking for (well, except for Al
Pastor, but do folks even make that at home?)

Isaac