2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon cayenne pepper
1 teaspoon lime zest
1 1/2 pounds skirt steak
Twelve 6-inch corn tortillas
Vegetable oil, for brushing
1 1/2 cups shredded peppered Monterey Jack cheese
Tomatillo Guacamole, recipe follows
Fresh cilantro, for serving
Lime wedges, for serving
Sour cream, for serving
3/4 cup coarsely chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
6 to 8 tomatillos, husked and coarsely chopped
2 cloves garlic, smashed and quartered
1 avocado, halved, pitted, and diced
1/2 jalapeno, coarsely chopped with seeds
Juice of 1 lime
1/2 onion, coarsely chopped
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