Steak Tacos

Season the thinly sliced ribeye steaks generously on both sides with coarse salt and black pepper. Press the seasoning into the meat.

Set the seasoned steaks aside and allow them to rest for a few minutes.

Heat a griddle (comal) or large skillet over medium-high heat. Add the lard and allow it to melt and get very hot, until it just begins to smoke.

Carefully place the steaks on the hot griddle. Cook for about 2 minutes per side, or until cooked to your liking.

While the steak is cooking, place the corn tortillas on the griddle to warm them through.

Once cooked, remove the steaks and tortillas from the griddle. Allow the steak to rest for a minute before serving.

For easier eating, you can chop the cooked steak into small, bite-sized pieces.

To assemble, place a portion of steak onto a warm tortilla. Top with avocado salsa, chopped cilantro, and pickled red onions.