-
1
The skirt steak should be as free of surface fat as possible.
-
2
Place each steak on a flat surface, and carefully slice away most of the fat using a sharp knife.
-
3
Trim well on both sides.
-
4
Cut each steak crosswise into three or four pieces, each about five or six inches long.
-
5
Place each piece of meat on the flat surface, and holding a sharp slicing knife parallel to the cutting surface, cut each piece of meat, sandwich-style, into two thin rectangles.
-
6
Count on four or five slices per person.
-
7
Blend the garlic, lime juice, water, salt and pepper in a small bowl.
-
8
Spoon a small amount into a flat dish.
-
9
Make one layer of meat slices and brush the tops with the mixture.
-
10
Make another layer of meat, another brushing of sauce and so on.
-
11
Continue until all the slices of meat and sauce are used.
-
12
Cook the meat slices over a hot charcoal fire about 2 minutes on each side.
-
13
Meanwhile, heat another grill or a skillet, and add the flour tortillas.
-
14
Cook briefly just to heat through without browning.
-
15
They must remain soft.
-
16
To serve, arrange equal portions of the hot grilled meat on each of six preheated plates.
-
17
Smear a generous quantity of the chipotle sauce over the meat.
-
18
Garnish the top with three red onion rings.
-
19
Cut each lettuce leaf crosswise in half and add a half to each plate.
-
20
Spoon equal portions of guacamole (two avocados will produce the right quantities for these proportions) on top.
-
21
Serve the hot chili sauce and the Mexican table sauce on the side.
-
22
Serve the beans in individual small bowls to be eaten with a spoon.
-
23
Serve the warm flour tortillas, covered, on the side.
-
24
To eat, add one piece of sauce- covered, garnished meat in the center of a tortilla.
-
25
Add hot chili sauce and Mexican table sauce to taste.
-
26
Fold left and right sides of the tortilla over the center to enclose the meat.
-
27
Fold up the bottom edge to prevent dripping.
