Step 1

If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.

Step 2

Give the steak a healthy sprinkling of salt on both sides.

Step 3

Combine the chile powder mixture in a small bowl.  Keep in mind that you can use any chile powder combo that sounds appealing to you.   I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.

Step 4

Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.

Step 5

Preheat a cast iron skillet if available.  I used just over medium heat for this batch.  Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F.  Once cooked set aside, cover with foil, and let it rest for a few minutes.

Step 6

If you want to make the Salsa de Aguacate, combine the following ingredients in a blender or food processor:  the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt. Combine well, adding additional splashes of water if necessary.

Step 7

For tacos I highly recommend crisping up the tortillas first -- add corn tortillas to a dry skillet over medium-high heat along with strips of cheese on each tortilla.  Cook for 1-2 minutes or until light brown spots are forming on the underside of the tortillas.

Step 8

Once the steak has rested, cut it against the grain into thin strips.  You can optionally cut the strips into bite-sized pieces.

Step 9

Each cheesy tortilla gets Carne Asada, Salsa de Aguacate, and Pickled Onions (optional).  Serve with lime wedges for a final, optional squeeze of lime on each taco.