Tacos de bistec with fresh flour tortillas

Mix the flour and a little salt by hand; crumble in the lard or shortening until it feels like wet sand.

Slowly add hot water, as hot as the hands can handle, until all the flour is hydrated (about 1 1/3 cups).

Knead 5 minutes until smooth and no longer sticky.

Divide into small balls for taco-size tortillas, cover with plastic wrap and rest.

Brush a baking sheet with oil; add the cleaned, stemmed chiles, the jalapeno and the onion broken apart, all brushed with oil. Broil 5 minutes, flip, and broil 5 minutes more.

Cut the beef into thin strips against the grain, then cube; trim fat if wanted.

Trim, slice and cube the potatoes and hold them in a bowl of water.

Cool the chiles and onion until they can be handled, then peel. Put four chiles and the onion in the blender cup; seed two and cut into small rajas.

Blend the garlic, oregano, cumin, black pepper and salt with half a cup of water; add the cilantro and blend again to a salsa.

Preheat the comal on medium. Flour the rolling pin and counter and roll each ball, flipping, into a circle thin enough to see through.

Cook on the hot comal until it blisters, flip and give it about 30 seconds or until it puffs. Keep covered in a kitchen towel.

Heat a skillet on high with a little oil; add the meat, season with salt and black pepper and let it brown.

Add the potatoes, season with garlic salt, and cook until the meat juices evaporate, about 5 minutes.

Add a little more oil to fry the potatoes, add the rajas, and cook until the potatoes are nearly done and soft (said as five minutes, then 'after three minutes').

Reserve some of the mixture without salsa if wanted; add the salsa and a little water rinsed from the blender, and cook about 3 minutes. Taste for salt and adjust.

Fill tortillas with a few beans and the bistec, and top with a little lime juice and avocado slices.