added by
11 servings
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
8 each tomatillos
peeled and roasted
2 each jalapeños
roasted
2 each avocados
chopped
juice of 1 lime
1 bunch cilantro
chopped
Kosher salt and black pepper to taste
4 cloves garlic
roasted
1 each yellow onion
chopped and roasted
3 1/2 lbs skirt steak
1/4 cup rice bran oil
5 Tbsp chili powder
4 Tbsp minced garlic
2 Tbsp Kosher salt
1 Tbsp ground black pepper
3 Tbsp lime juice
3 each red onions
thick sliced
4-5 zucchini
halved grilled and cut into batons
1 lb cremini mushrooms
sliced and sautéed
1/2 cup queso fresco
crumbled
1 each yellow onion
julienned and sautéed
3 lbs firm white fish (like red snapper)
1 1/2 cups cake flour
plus more for dredging
2 Tbsp smoked paprika (or chili powder)
2 tsp ground black pepper
2 tsp Kosher salt
3/4 cup beer
add more as necessary
1 each egg
1 head purple cabbage
thinly sliced
1/2 cup sour cream (or crème fraiche)
zest of 1 lime
1 tsp cumin
Kosher salt and black pepper
lime wedges
chopped cilantro
hot sauces
cookware
  • Cast Iron Plate or comal
  • grill
  • fry oil
  • Fry pot and basket
  • food processor
  • Tortilla warmers
For the Tortillas
1
Mix together all ingredients to form a soft dough. Cover and let rest for 30 minutes. Break off small pieces of dough and roll it between your hands to form small 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.
For the Tomatillo Salsa
2
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.
For the Carne Asada
3
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 Zucchini
4
Serve zucchini, mushrooms, and onion in a warmed tortilla topped with queso fresco and tomatillo salsa.
For the Fried Fish
5
Heat deep fryer to 365F (or heat 2 inches of rice bran oil in a large pot). Clean fish and cut into finger-sized pieces and pat dry. Keep chilled until ready to batter and fry. Chill all ingredients for the beer batter until ready to fry. Mix right before using, whisking the beer and egg into the dry ingredients. Keep chilled over ice while working. The consistency should be like wet paint – add more beer or water if necessary. Dredge the fish pieces in cake flour, then dip into the batter and fry until golden brown, about 2 – 3 minutes.
For the Cabbage Slaw
6
Combine all ingredients until cabbage is evenly coated. Taste for seasoning and adjust flavors as desired.
To Serve
7
Assemble individual tacos or setup a “taco bar” with all of your components. Garnish with lime wedges, cilantro, and hot sauces.
notes
Some fillings are gluten free and vegetarian.