- 1 DOZEN 6 " OF FLOUR TORTILLAS
- 4 LBS OF SKIRT STEAK
- 2 CUPS OF CHIHUAHUA CHEESE shredded if available or MONTERREY JACK
- 2 cups of sharp cheddar
- 4 Teaspoon cumin
- 4 teaspoon brown sugar
- 4 teaspoon smoked paprika'
- Salt and pepper
- 1 cup of guacamole
Rubbed the skirt steak with the spices and put it back on the fridge at least for 1 hour. Have a grill ready at high temperature and grilled the steak to a medium put on the side and cut the meat against the grain in an angle
Put it to the side. in a sautee pan to med high you will add 3 teaspoon of olive oil add the tortilla topped with cheese and steak and put another tortilla on top like a sandwich. Crisp the tortilla at the bottom and then flip the top until both sides are crispy. Serve in a platter cut it in equal segments and topped with avocado.