Ingredients
Canola oil, for grilling
2 tablespoons chili powder
2 pounds skirt steak
Coarse salt
12 homemade or store-bought Homemade Corn Tortillas
Chunky Guacamole with Serrano Peppers
Preparation
Lightly oil a grill pan and preheat over medium-high heat.
Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.
