Celebrating Cinco de Mayo at home with some flavorful tacos from La Punta Grill and refreshing Margaritas from Bar A´Kan.
*To make handmade Tortillas
1. In a large bowl place 2 cups of corn flour, add 1 ½ to 2 cups of very warm water. Mix well and let sit for 5 to 10 minutes.
2. Begin working the mixed ingredients with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. The dough will be a little gritty at first, but should become more pliable as you knead it. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or corn flour to the dough.
3. Pinch off a piece of the dough and rub it between your hands to shape it into a small ball the size of a plum, or slightly large golf ball.
4. Cut two pieces of plastic from a plastic freezer bag into the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of plastic on the press. Place the ball in the center. Place another piece of plastic over the ball. Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches.
5. Prepare a well-seasoned cast iron griddle or large cast iron pan works well to cook the tortillas. Working one at a time, hold a tortilla in your hand, carefully removing the plastic on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the pan. Start working on pressing the next tortilla.
6. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
7. When your tortillas are ready wrap them in a dish towel to keep them warm and set aside.
*For Salsa Tatemada
1. Preheat grill to high
2. Place on the grill the tomato, onion and chili with a little bit of olive oil. Grill for 10 minutes or until vegetables are blistered and charred in spots on all sides, turning occasionally.
3. Remove from grill and place tomato, chili, onion, garlic into a “Molcajete” (a traditional Mexican version of a mortar and pestle made from volcanic rock) or on a blender just for few seconds, season with salt and pepper to taste.
*For Rib Eye
1. Season with salt and pepper and olive oil.
2. Heat grill to medium-high. Grill steaks over direct heat for 4–5 minutes per side to medium rare.
3. Remove to platter and let rest for few minutes.
4. When ready to serve, slice across the grain into strips.
Set on a plate 3-4 tortillas and fill with a few slices of rib eye, add a spoonful of salsa tatemada and set on top some avocado slices.
Accompany your tacos with some NIZUC Margaritas!!