Serves 10 people


For the Tortillas

2 cups masa harina (Mexican corn flour)
1 ¼ cup warm water
2 teaspoons salt
2 tablespoons oil or butter

For the Carne Asada

3 ½ pounds skirt steak
1 ¾ cup corn oil
5 tablespoons chile powder
4 tablespoons chopped garlic
2 tablespoons salt
1 tablespoon fresh cracked black pepper
3 tablespoons lime juice
3 red onions, sliced thick

For the Tomatillo Salsa

12 tomatillos, peeled
4 cloves of garlic
1 onion
4 jalapenos
juice of 1 lime
1 bunch cilantro
salt and pepper
2 avocados, chopped

For the Garnish


Special Equipment

Cast Iron Plate or comal
Electric blender
Tortilla warmer/ basket


For the Tortillas

Mix together the ingredients to form a soft dough – about two minutes.  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. Then cook over medium heat on a comal or non-stick skillet for 2-3 minutes per side.  Keep warm in the tortilla basket.

For the Carne Asada

Mix together all the ingredients and marinate the beef for at least one hour.  Overnight in the refrigerator would be best.  Grill the beef to medium rare and keep warm.

For the Tomatillo Salsa

Roast the tomatillos, onions, garlic and jalapenos with a little water at 400 degrees until dark brown.  Remove from oven and cool.  Process ingredients in a blender with the cilantro and lime juice.  Remove from blender and mix in chopped avocado.

To Serve

Slice the beef and wrap in the tortillas.  Serve with the tomatillo salsa, minced onions, lime wedges, sour cream and cilantro.

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