Chili-Rubbed Skirt Steak Tacos

• 2 tablespoons chili powder
• 2 pounds skirt steak
• Kosher salt to taste
• 12 corn tortillas
• 1 cup Chunky Guacamole with Serrano Peppers (page 19)
• 12 wooden toothpicks

1. Lightly oil the grill grate and prepare a medium-hot grill.
2. Rub the chili powder onto both sides of the steak and sprinkle generously with salt.
3. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste.
4. Transfer to a cutting board and let stand for 5 minutes.
5. Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares.
6. Heat a comal (page 173) or flat cast-iron griddle over medium heat.
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. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.
9. Place a warm tortilla on a work surface with its points going up and down, like a diamond.
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. Place 2 to 3 strips across the center of the diamond.
12. Top with a generous spoonful of guacamole.
13. Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick.
14. Place the taco on a serving platter and repeat with the remaining ingredients.
15. Serve.

chili powder, skirt steak, kosher salt, corn tortillas, serrano peppers, toothpicks

Taken from www.epicurious.com/recipes/food/views/chili-rubbed-skirt-steak-tacos-377882 (may not work)