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Tacos Asada


  • 2 cups masa harina

  • ½ teaspoon salt

  • 1,5 cups warm water


  • 2 lbs flank or skirt steak

  • Chopped onions, fresh cilantro

  • Salsa

  • Slices of fresh lime


  • ½ cup olive oil

  • 1 cup fresh chopped cilantro leaves and stems

  • 5 cloves garlic

  • 1 jalapeño without seeds

  • Juice of 1 orange and 2 limes

  • 2 tablespoons of white vinegar and tequila

  • 1 teaspoon of cumin, black pepper, salt


Prepare tortillas for the racetrack. Blend 2 cups masa harina, ½ a teaspoon and half a cup of warm water in a bowl. Put your hand to the pedal by kneading the ingredients and add the remaining water while doing so. Add more flour if the dough has too much grip.Divide the dough into wheel nut sized parts and flatten them with the bottom of a pan. Boost a skillet to medium-high heat and add the tortilla. Don’t forget to flip it after 10 seconds and cook until it gets the classic look, to finish the qualifying.


Starting off the raceday from the glass baking dish, park the steak inside and await the start signal. Meanwhile team up all marinade ingredients together in a blender and shake things up until they’re smooth. Marinade the steak. Cover it up and let it recharge for 2-8 hours.Heat the grill, place the steak on it and leave it for about 4-6 minute laps on each side.Once the steak is ready to race, use the apex to cut it into quarter slices, against the strain. Warm the tortillas for about 30 seconds on each side. Assemble the different parts, slices of steak, chopped onions, cilantro, salsa and cheese, inside the tortillas and cross the finish line with a squeeze of fresh lime. Buen Provecho.