Chili-Rubbed Skirt Steak Tacos

1. 1

   Lightly oil the grill grate and prepare a medium-hot grill.

2. 2

   Rub the chili powder onto both sides of the steak and sprinkle generously with salt.

3. 3

   Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste.

4. 4

   Transfer to a cutting board and let stand for 5 minutes.

5. 5

   Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares.

6. 6

   Heat a comal (page 173) or flat cast-iron griddle over medium heat.

7. 7

   Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft.

8. 8

   Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.

9. 9

   Place a warm tortilla on a work surface with its points going up and down, like a diamond.

10. 10

    Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips.

11. 11

    Place 2 to 3 strips across the center of the diamond.

12. 12

    Top with a generous spoonful of guacamole.

13. 13

    Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick.

14. 14

    Place the taco on a serving platter and repeat with the remaining ingredients.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.