Mix the Spice Mix seasonings in a small bag, or sealable container. Whisk and set aside.

Mix all marinade ingredients (except steak) in a large ziplock bag. Stir to combine. To Marinade, add 3 tablespoons Spice Mix and mix well. Place steak on a plate, and then seal the container. Turn to coat evenly. Marinate the steak in the refrigerator for 4-12 hours. The longer, the better

While the steak is marinating prepare picode gallo, and any other toppings you like guacamole. Then refrigerate.

Mix the remaining Spice Mix with 2 tablespoons of olive oil until you are ready to grill.

Marinate steaks in a marinade, then remove the marinade from the steaks and dry them with a paper towel. Let steak rest at room temperature for 30 mins. This time is also used to make guacamole (recipe below).

Preheat the outdoor grill or indoor grill pan to high heat. Turn down heat to medium. For medium, grill steak for 5-6 minutes each side. Turn once to cook the other side. To cook the steak medium-well, you can continue to cook it over indirect flame for 5-10 minutes each side depending on its thickness. If you prefer your steaks to be rare, then you should use HIGH heat. This will allow you to get the outside charred in less time.

Let steak rest for 10 minutes before cutting into small pieces.

To warm tortillas, heat them in the microwave or in a skillet. Once they are warm and pliable, char them on a grill or open gas stovetop flame.

Layer warmed corn tortillas, carne asada steak and pico en gallo on top. Serve with hot sauce and optional lime wedges.

GUACAMOLE

Mash avocados in a medium bowl to desired consistency. Mix in the remaining ingredients. Add salt or lime juice to taste.

Serve immediately, or wrap in plastic wrap to protect the guacamole. Press the plastic to touch the top of the avocado to prevent it from browning.