Macho Tacos

makes 6. Roast chiles in stove one by one until skin is blackened. Immediately put into a plastic bag and close. Wait 5 minutes or till cool. Peel them (burnt skin goes right off, you don't need to do it perfectly). They should then open flat. With a small knife open lengthwise, take away and discard all veins and seeds. Reserve. Cook the steaks or BBQ them for better taste, dice. In a hot pan with very little oil to prevent sticking, put chiles with the "inner" side up, don't crowd. Put some shredded cheese over each one and let it melt. Heat tortillas. Put a chile with cheese on each tortilla, and top it with diced meat. Serve with guacamole or pico de gallo.