Salud! Cooking School’s Authentic Homemade Mexican Taco Recipe

Corn Tortillas

Ingredients:
• 4 cups masa harina
• Kosher salt
• 3 cups warm water

Directions:
1. Cut a thick plastic food-storage bag into two squares to fit the tortilla press.
2. Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed. Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes. Cover the masa and let it rest for 10 to 15 minutes.
3. Divide the masa into 30 balls of equal size.
4. Heat a well-seasoned comal or cast-iron skillet over moderately high heat.
5. Arrange the two plastic squares on the bottom plate of the tortilla press. Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla. Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa). Peel off the top sheet of plastic. Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet.
6. Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges. Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again. The tortilla should start to puff, the two layers separating by steam. Do not overcook the tortillas or they will be dry and hard. Immediately transfer the tortillas to a kitchen towel. Cover and keep warm until served.

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Cumin Scented Rice

Ingredients:
• 1 ½ cups long-grain white rice
• 3 tablespoons ghee
• 1/2 cup finely chopped white onion
• 1 Tbsp. Cumin Seeds
• 2 cloves garlic, minced
• 3 cups chicken stock, hot
• 1 celery stalk, cut in 1/2
• 1 fresh parsley sprig
• 1 serrano chile
• Salt and Fresh Pepper to taste

Directions:
1. Heat ghee in a large saucepan, add the rice and fry over high heat, stirring softly for 1 to 2 minutes. Add the onion and cumin seeds and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes. Add the garlic and cook until just fragrant.
2. Add the chicken stock, celery, parsley, salt, pepper, and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
3. Remove the pan from the heat and let sit covered for 5 to 10 minutes. Fluff with a fork and serve.

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Pickled Onions

Ingredients:
• 1/2 cup red wine vinegar
• 1/4 cup water
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove garlic, crushed
• 2 stalks cilantro
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 1 Red onion, sliced thinly
• 1 jalapeno, sliced thinly

Directions:
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, shallots, peppercorns, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Place the cilantro, bay leaf, onions, and jalapenos together in a heat-proof bowl or Mason jar. Pour the simmering liquid over the vegetables and stir to evenly coat. Allow to cool to room temperature or chill before serving.

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Carne Asada

Mojo Marinade: (place ingredients in food processor and puree until combined)
• 4 garlic cloves, minced
• 2 chipotle peppers, with their adobo sauce
• 1 tablespoon cumin
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• 2 pounds skirt steak or sirloin flap, trimmed of excess fat

Directions
1. Lay the steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours.
2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and pat dry with paper towels. Season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

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Taco Ingredients

• 16 corn tortillas
• Shredded romaine or iceberg lettuce, for serving
• Chopped white onion
• Queso Blanco
• 1/2 cup Pico de Gallo
• 2 limes, cut in wedges for serving

Directions:
To make the tacos, lay about 4 ounces of beef down the center of the tortilla, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

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Ingredient List

Pantry
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 clove garlic, crushed
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 2 chipotle peppers, with their adobo sauce
• 1 tablespoon cumin
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• 1 Tbsp. Cumin Seeds
• 3 cups chicken stock, hot
• 4 cups masa harina

Produce
• 1 celery stalk, cut in 1/2
• 1 fresh parsley sprig
• 1 serrano chile
• 1/2 cup finely chopped white onion
• 2 limes, juiced
• 1 orange, juiced
• 1/2 cup Pico de Gallo
• Shredded romaine or iceberg lettuce, for serving
• 1 Red onion, sliced thinly
• 1 jalapeno, sliced thinly
• 2 stalks cilantro

Grocery
• 1 ½ cups long-grain white rice
• 1/2 cup red wine vinegar

Meat
• 2 pounds skirt steak or sirloin flap, trimmed of excess fat

Dairy
• 3 tablespoons ghee

Specialty
• Cotija