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
Kosher salt and black pepper to taste
8 tomatillo
peeled & roasted
4 cloves garlic
1 yellow onion
chopped & roasted
2 jalapenos
2 avocados
  • food processor
  • Tortilla presses
  • Tortilla warmers
  • Cast-iron grill plates or non-stick pans
For the Tortillas
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
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
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
Assemble individual tacos or setup a “taco bar” with all of your components. Garnish with lime wedges, cilantro, and hot sauces.