Carne Asada Street Tacos with Red and Green Salsa

Ingredients

• 680g (1 1/2 lb) chuck steak, sliced no thicker than 6mm
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 1/2 tsp salt, or to taste
• 1 tsp ground black pepper, or to taste
• 5 tomatillos, husks removed and rinsed
• 1/2 white onion, roughly chopped
• 4 garlic cloves
• 3 tbsp olive oil
• 1 ripe avocado
• Juice of 1 lime
• 1/2 bunch fresh coriander
• 1/2 tbsp chicken bouillon powder
• 1 cup ice
• Salt and black pepper, to taste
• 5 Roma tomatoes, halved
• 1/2 white onion, roughly chopped
• 1 jalapeño
• 5 dried árbol chillies
• 1 dried guajillo chilli
• 4 garlic cloves
• 3 tbsp olive oil
• 1/2 bunch fresh coriander
• Juice of 1 lime
• 1/2 tbsp chicken bouillon powder
• 1/2 cup ice
• Salt and black pepper, to taste
• 300g (2 1/2 cups) masa harina
• 1/2 tbsp salt
• About 475ml (2 cups) warm water, plus more if needed
• 1/2 white onion, finely diced
• 1/2 bunch fresh coriander, chopped
• 3 radishes, thinly sliced
• Lime wedges, to serve
• 30g Cotija cheese, optional

Method

1. Season both sides of the thinly sliced steak with the garlic powder, onion powder, salt and black pepper.
2. Arrange the steak on a wire rack without overlapping and leave it uncovered while preparing the remaining components.
3. For the green salsa, coat the tomatillos, half onion and four garlic cloves with the olive oil and a pinch of salt.
4. Char the vegetables in a hot frying pan or under a grill. Remove the garlic after about 2 minutes and cook the tomatillos and onion for approximately 8 minutes, until softened and charred.
5. Blend the charred vegetables with the avocado, lime juice, coriander, chicken bouillon, ice, salt and pepper until completely smooth. Refrigerate until needed.
6. For the red salsa, place the tomatoes, half onion, jalapeño and four garlic cloves on a tray and coat them with the olive oil.
7. Grill until softened and charred, removing the garlic early if it begins to darken excessively.
8. Briefly toast the árbol and guajillo chillies in a dry pan until fragrant, taking care not to burn them.
9. Remove the stem and seeds from the guajillo chilli. Leave some árbol chilli seeds for additional heat if desired.
10. Blend the roasted vegetables and toasted chillies with the coriander, lime juice, chicken bouillon, ice, salt and pepper until smooth. Refrigerate until needed.
11. For the tortillas, combine the masa harina and salt in a bowl.
12. Gradually add the warm water and knead until a soft dough forms that holds together without sticking.
13. Cover and rest the dough for 10 minutes.
14. Divide the dough into 25–30 equal balls.
15. Press each ball between sheets of baking paper using a tortilla press or heavy pan.
16. Cook the tortillas on a hot dry comal or frying pan for approximately 45–60 seconds per side, until lightly browned and cooked through.
17. Stack the cooked tortillas in a clean tea towel to keep them warm and flexible.
18. Heat a griddle or heavy frying pan over high heat.
19. Cook the seasoned steak in batches for approximately 1–2 minutes per side, until deeply browned and cooked to the preferred doneness.
20. Rest the steak for 5 minutes, then chop it into small taco-sized pieces.
21. Place the chopped steak onto the warm corn tortillas.
22. Top with diced white onion, chopped coriander and radish.
23. Serve with the green salsa, red salsa and lime wedges.
24. Add optional Cotija cheese if desired.