b'TA C O S D E C A R N E A S A D AIngredients1-2 pounds flank or skirt steak 2 tablespoons rosemary1 teaspoon garlic powder 3 tablespoons olive oil1 tablespoon paprika 10-12 corn or flour tortillas1 teaspoon ground black pepperDirections In a bowl, mix the garlic powder, paprika, black pepper, rosemaryand olive oil. Place the steak in the marinade and turn over 2 or 3 times. Cover the bowl and refrigerate for at least 1 hour. For more flavor,refrigerate the steak for 2 hours. Heat a comal (cast-iron griddle), cast-iron skillet or frying pancoated lightly with olive oil about 3 minutes on medium-high heat.Place the steak in the pan and cook for 8 to 10 minutes per side.The outside should be dark, crispy and caramelized. Allow the steak to cool for 5 minutes, then slice it into pieces 1 to2 inches long and a half-inch thick. Warm the tortillas in a skillet for about a minute.Serve the steak in a warm tortilla. Serves 6Tips: Add chopped onion and/or cilantro as toppings. Serve the guacamole and salsa roja on the side or in the tacos.G U A C A M O L EIngredients2 large avocados Leaves from one bunch1 tomato of cilantro 1 medium onion 1 lime, juicedjalapeo pepper Salt to tasteDirections Place the pulp from the avocado in a bowland mash with a fork, or use a molcajete. Finely chop the tomato, jalapeo, onion andcilantro leaves, and add to the avocado. Stir in the lime juice, and salt to taste.Serves 4-6marianist.com/donate 13'