Steak Tacos with Homemade Corn Tortillas

So  with Mr. Pea’s obsession with Mexican cuisine  we  eat a lot of tacos in our house, one of my favorite tacos he makes are his steak tacos.  I think I like his steak tacos even more when I make my homemade corn tortillas.  I think the  homemade corn tortillas have a better texture then the ones that  are in the packages in the stores, I don’t make homemade ones every time, but when I do  it makes it even better. As for the steak in a steak tacos , there is only one way to make them  that they are melt in your mouth delicious and that is  medium rare, so all you well done people out there  you might want to skip this recipe it is not for you. With steak tacos  it is all about the marinade,  you don’t use the best cut of meat for steak tacos, you use skirt steak  and  it needs a bit of flavor to make it delicious.

Chipolte Steak Sauce:

Ingredients:
1 Can(s) 14oz with juices diced tomatoes
3 Clove(s) peeled, halved garlic
3 chipotle chiles en adobo
1/2 Teaspoon(s) mexican oregano
2 Tablespoon(s) apple cider vinegar

Directions:
In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.

Place skirt Steak in dis, drizzle with olive oil (2 tablespoons) and then  and spoon marinade over the steak, let marinade for 1  hour.

While the steak is marinading  it is a good time to start making your corn tortillas.

How to make Corn Tortillas:

Corn Tortillas

Makes 15 tortillas

Ingredients

1 3/4 cups powdered Masa harina for tortillas (Maseca brand is widely available)
OR  1 pound fresh-ground masa

Directions

1.  Mix dough.  If using powdered masa harina, measure into bowl and add 1 cup plus 2 tablespoons hot tap water.  Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes.  If using fresh masa, scoop into bowl.  Break up and knead a few times until smooth.

2.  Heat griddle or skillets.  Set large griddle (one that stretches of 2 burners) or 2 skillets on stovetop.  Set heat under one end of griddle (or one skillet) at medium.  Set heat under other end (or other skillet) at medium-high.

3.  Adjust consistency of dough.  Gently squeeze dough.  If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky.  Divide evenly into 15 pieces and roll each into a ball.  Cover with plastic.

4.  Press out dough balls.  Cut 2 pieces of plastic bag 1-inch larger than tortilla press.  Open press. Lay in one piece of plastic.  Lay dough ball in center.  Gently mash.  Top with second piece of plastic.  Close press.  Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.

5.  Unmold uncooked tortilla.  Flip tortilla onto right hand (if right-handed). IMPORTANT: top of tortilla should line up with top of index finger.  Lay on medium-hot griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.

6.  First flip.  After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With metal spatula (or callused fingers), flip onto hotter side of griddle (or hotter skillet).

7.  Second flip.  After about 30 seconds, tortilla should be browned underneath.  Flip.  Cook 30 seconds more—tortilla should puff in places (or all over—a gentle press with metal spatula or fingers encourages puffing).  Transfer to basket lined with towel.

8.  Continue.  Press and bake remaining tortillas.  Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.

***We keep our in this baking dish covered with foil in the oven on warm until ready to serve

Now it is time to cook the steak, and it doesn’t take long at all to cook it.

Cooking the Steak:

 Before you star cooking make sure you trim the fat off the skirt steak before cooking. Heat cast iron skillet medium high. Since the marinade already has oil in it no need to add oil to the pan. Let it cook on the one side for 5-7 minutes and then flip over the steak and cook it for 5-7 more minute.  Let it sit covered in foil  for 5 minutes to let it rest (this is an important step), and then  cut it into thin slices or chunks whatever you prefer.

then  you are ready to assemble your steak taco. There are many toppings for steak tacos,   but  the traditional ingredients for a  steak taco are chopped white onion and cilantro, I add avocado and hot  sauce  for some extra flavor.

Enjoy!

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