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1
Lightly oil the grill grate and prepare a medium-hot grill.
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2
Rub the chili powder onto both sides of the steak and sprinkle generously with salt.
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3
Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste.
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4
Transfer to a cutting board and let stand for 5 minutes.
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5
Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares.
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6
Heat a comal (page 173) or flat cast-iron griddle over medium heat.
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7
Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft.
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8
Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.
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9
Place a warm tortilla on a work surface with its points going up and down, like a diamond.
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10
Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips.
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11
Place 2 to 3 strips across the center of the diamond.
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12
Top with a generous spoonful of guacamole.
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13
Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick.
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14
Place the taco on a serving platter and repeat with the remaining ingredients.
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15
Serve.
