Makes 4 to 6 servings
2 tbsp chili powder
2 pounds skirt steak
Kosher salt to taste
12 corn tortillas
1 cup Chunky Guacamole with Serrano Peppers (recipe follows)
12 wooden toothpicks
Lightly oil the grill grate and prepare a medium-hot grill.
Rub the chili powder onto both sides of the steak and sprinkle generously with salt. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste. Transfer to a cutting board and let stand for 5 minutes.
Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares. Heat a comal (see note) or flat cast-iron griddle over medium heat. Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.
Place a warm tortilla on a work surface with its points going up and down, like a diamond. Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips. Place 2 to 3 strips across the center of the diamond. Top with a generous spoonful of guacamole. Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick. Place the taco on a serving platter and repeat with the remaining ingredients. Serve.
Note: A comal is a flat, heavy griddle – again, I prefer cast iron – crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They’re sturdy enough to last decades and are great for searing meat and making quesadillas, panini and grilled cheese.
Chunky Guacamole with Serrano Peppers
Makes about 8 cups
6 ripe avocados, cut into 1/2-in dice
4 medium ripe tomatoes, cut into 1/2-in dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped 1 serrano pepper, finely minced
Juice from 4 small lemons (about 8 tbsp)
2 tsp kosher salt or to taste
In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice and salt. Stir gently until well combined. Transfer to a serving bowl and serve.