For the Carne:
- 1 1/2 - 2 lb flank steak or skirt steak
- 1 TBSP paprika
- 1 tsp cumin
- 1 tsp chile powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- oil for grilling
For the Guacamole:
- 3 cobs of corn, without the husk
- 3 large avocados, make sure they are ripe
- 4-5 scallions, chopped thinly
- 1 small red onion, diced small
- 1/3 cup cilantro, roughly chopped
- 1 - 2 tsp schug OR 1-2 jalapeños, seeded and chopped finely
- 3 limes, juiced
- Salt and pepper to taste
For the rest:
- 15-20 flour tortillas
- your favorite salsa (I used salsa verde)
Prep the carne:
- Combine the paprika, cumin, chile powder, salt and pepper in a small bowl until it is a uniform mixture. Rub the spice all over the meat until it is covered. Place in a ziplock bag and let sit in the fridge for at least 2 hours. It can also stay in the fridge overnight for more flavor.
For the guacamole:
- Pre-heat the grill to medium-high heat. Place the cob directly onto the grill and keep the top closed. Turn the corn every couple of minutes. You'll know when the corn is ready when the kernels are bright yellow. It will pick up some charring but you don't want the whole cob black. This will take between 6-10 minutes.
- In a large bowl, mix together the scallions, red onions, cilantro, schug/jalapeños and lime juice. Scoop out the avocado into the bowl and mash with the back of a spoon against the sides of the bowl. I leave it fairly chunky.
- Cut the kernels off of the cob when the corn is cool enough to handle. Add all the kernels into the bowl and mix together. Season with salt and pepper to taste. Cover and leave in the fridge until you are ready to eat.
For the carne/tacos:
- Pre-heat the grill to high. When ready to grill, brush the grill with oil (I use half of an onion to brush it on). Place the meat on the grill and close the lid. Sear it for about 4 minutes on each side for medium-rare. (6 minutes for medium). When you take it off the grill, lightly wrap it in tin foil and let it rest for at least 6 minutes.
- While the grill is still on and hot, throw the tortillas on and give them a little char to bring out the flavors.
- After resting the meat, slice it thin against the grain! Pour any juices on the sliced meat that may have been left in the tin foil from when it was resting.
- Serve with the tortillas, guacamole, and your favorite salsa.