recipe

One of the great things about eating birds is getting to consume their (hopefully) crispy, (ideally) well-seasoned skin. But some people, like my mother, don’t appreciate this gift. (This ended up working out well for me as a youth, as I could steal all the skin from the Costco rotisserie chicken with impunity.) But my fellow skin fans (who I almost referred to as “skinheads” just now) know what’s good, and these are the people whose enjoyment I want to maximize.

Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice