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Carne Asada with Homemade Corn Tortillas

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Makes 4 servings 1x

Time about 3 hours

Units Scale

Ingredients

  • 1/2 cup fresh lime juice (from at least 4 limes)
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon salt, or more as needed
  • Pepper
  • 1 1/2 pounds boneless flank or skirt steak
  • 1 1/2 cups masa harina (from blue corn, if you can find it)
  • 2 tablespoons lard or good-quality vegetable oil
  • 1 cup hot tap water
  • Flour or cornmeal, for kneading
  • 1 pound tomatillos, husked but left whole
  • 3 scallions, chopped
  • 1/2 cup chopped fresh cilantro
  • 6 ounces radishes, chopped
  • Lime wedges

Instructions

  1. Mix 1/4 cup lime juice and 1 tablespoon garlic in a resealable plastic bag and sprinkle with salt and pepper. Add the steak, push out any air, and seal. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
  2. Put the masa harina and 1/2 teaspoon salt in a bowl; stir in the lard or oil. Slowly pour in the water while mixing with a wooden spoon until the dough comes together into bowl. If the mixture is so dry it cracks when pressed, add water 1 tablespoon at a time. If it’s too wet, add more masa harina 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, just a minute or 2. Wrap the ball in plastic and let it rest at room temperature for at least 30 minutes or refrigerate for up to 1 day.
  3. Prepare a charcoal or gas grill for direct cooking. Or heat a large grill pan over 2 burners until smoking hot. Grill or broil the tomatillos, turning them with tongs as each side chars, until they are black and begin to burst. When they’re cool enough to handle, chop. Put the tomatillos and any accumulated juices in a serving bowl and add the scallions, remaining tablespoon garlic, 1/4 cup cilantro, and remaining 1/4 cup lime juice; sprinkle with salt and pepper and stir to combine; taste and adjust the seasoning. Cover and refrigerate until ready to use (or for up to a day). Bring to room temperature before serving.
  4. Divide the dough into 16 pieces, roll each into a slightly flattened disk, and flour lightly. Put a piece of dough between 2 pieces of plastic wrap or parchment. Use a heavy rolling pin, tortilla press, or heavy skillet to shape it into a disk about 6 inches in diameter. Stack the finished tortillas between sheets of plastic wrap or parchment.
  5. Prepare the grill or grill pan again, if necessary. Remove the steak from the marinade and pat dry with a towel. Grill or broil the steak, moving it to the cooler side as necessary to prevent burning until it’s browned on both sides but still rare in the thickest part, 5 to 10 minutes total. (To check, nick with a knife and peek inside; remove it from the heat when it’s one stage rarer than you ultimately want it.) Let the meat rest while you fry the tortillas.
  6. Put 2 large or medium dry skillets or griddle (preferably cast iron) over medium-high heat for 3 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until browned in spots, about a minute. Turn and repeat on the other side. As the tortillas finish, wrap them in foil or a towel to keep warm.
  7. Slice the steak thinly across the grain; then chop into small pieces. To serve family style, set out the warm tortillas, steak, salsa, radishes, lime wedges, and remaining 1/4 cup cilantro and let everyone assemble his or her own tacos.

– Dinner for Everyone