ingredients
all
2 cups masa harina (Mexican corn flour)
1 1/4 cups warm water
2 tsp Kosher salt
2 Tbsp rice bran oil or butter
3 1/2 lbs skirt steak
1/4 cups rice bran oil
5 Tbsp chile powder
4 Tbsp minced garlic
2 Tbsp Kosher salt
1 Tbsp ground black pepper
3 Tbsp lime juice
3 red onions
thick sliced
Juice of 1 lime
1 bunch cilantro
chopped
Kosher salt and black pepper to taste
8 tomatillo
peeled & roasted
4 cloves garlic
roasted
1 yellow onion
chopped & roasted
2 jalapenos
roasted
2 avocados
chopped
cookware
  • food processor
  • Tortilla presses
  • Tortilla warmers
  • Cast-iron grill plates or non-stick pans
For the Tortillas
1
Mix together all ingredients to form a soft dough. Cover and let rest for 30 minutes. Use a small scoop to portion and roll into balls. Flatten in a plastic-lined tortilla press. The tortilla should be thin and round. Cook over medium heat on a comal or non-stick skillet for about 2 minutes per side. Keep warm in a tortilla basket. (You can microwave the tortillas uncovered in the warmer for 30 seconds to soften further.)
For the Carne Asada
2
Mix together all the ingredients and marinate as long as time allows. Grill the beef to desired doneness and keep warm. Slice when ready to serve.
For the Tomatillo Salsa
3
Puree all ingredients in a food processor. Thin with a little water if the salsa is too thick. Mix in chopped avocado. Adjust seasoning to taste.
To Serve
4
Assemble individual tacos or setup a “taco bar” with all of your components. Garnish with lime wedges, cilantro, and hot sauces.