masa harina (Mexican corn flour)2 cups
 warm water1 1/4 cups
 Kosher salt2 tsp
 rice bran oil or butter2 Tbsp
 tomatillos8 each
peeled and roasted
 jalapeños2 each
 avocados2 each
 juice of 1 lime
 cilantro1 bunch
 Kosher salt and black pepper to taste
 garlic4 cloves
 yellow onion1 each
chopped and roasted
 skirt steak3 1/2 lbs
 rice bran oil 1/4 cup
 chili powder5 Tbsp
 minced garlic4 Tbsp
 Kosher salt2 Tbsp
 ground black pepper1 Tbsp
 lime juice3 Tbsp
 red onions3 each
thick sliced
 4-5 zucchini
halved grilled and cut into batons
 cremini mushrooms1 lb
sliced and sautéed
 queso fresco 1/2 cup
 yellow onion1 each
julienned and sautéed
 firm white fish (like red snapper)3 lbs
 cake flour1 1/2 cups
plus more for dredging
 smoked paprika (or chili powder)2 Tbsp
 ground black pepper2 tsp
 Kosher salt2 tsp
 beer 3/4 cup
add more as necessary
 egg1 each
 purple cabbage1 head
thinly sliced
 sour cream (or crème fraiche) 1/2 cup
 zest of 1 lime
 cumin1 tsp
 Kosher salt and black pepper
 lime wedges
 chopped cilantro
 hot sauces


Cast Iron Plate or comal
fry oil
Fry pot and basket
food processor
Tortilla warmers
For the Tortillas
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
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
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
Serve zucchini, mushrooms, and onion in a warmed tortilla topped with queso fresco and tomatillo salsa.
For the Fried Fish
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
Combine all ingredients until cabbage is evenly coated. Taste for seasoning and adjust flavors as desired.
To Serve
Assemble individual tacos or setup a "taco bar" with all of your components. Garnish with lime wedges, cilantro, and hot sauces.

Some fillings are gluten free and vegetarian.