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Enrrique Alejandro’s Tacos De Carne Asada



  • 1 cup masa flour
  • 1/2 teaspoon salt
  • 1/2 cups water (or until masa is pliable but not sticky)

Add masa flour to bowl.

Knead it with salt and water if needed until soft and pliable (you know it’s ready when the masa starts forming air bubbles that POP).

Let it rest covered with cling wrap for 30 minutes.

Mash a tortilla in a with a tortilla press.

Cook for 10-20 seconds or until edges lift, then flip.

Once bubbles start forming on the tortilla’s surface, flip again. Once it poofs up, it’s ready!

Carne Asada

  • 2 tablespoons olive oil
  • 1 ½ big piece of thin flap meat
  • Garlic salt (to taste)
  • Black Pepper (to taste)

Season your meat on both sides with garlic salt and pepper to taste.

Cook your meat in a hot and oiled cast iron on each side for about 2-3 minutes.

Cut in strips against the grain.

Salsa Roja

  • 8 chile de árbol
  • 2 ripe Roma tomatoes
  • 2 garlic cloves
  • 1/4 onion
  • 1 chicken bouillon cube
  • 1/2 cup water

Char your tomatoes, garlic cloves and onion until cooked through.

Toast your chiles de árbol (making sure not to burn them).

Add all the ingredients back to the blender and blend until you have a smooth red salsa!


  • 2 large avocados
  • 1/4 onion (finely chopped)
  • 1 seeded Roma tomato (finely chopped)
  • 1 seeded jalapeño (finely chopped)
  • 1/2 lime (juiced)
  • 1 small bunch of cilantro (finely chopped)
  • Salt (to taste)

Mash your avocados with a cup or masher until completely mashed.

Add tomato, onion, jalapeño, lime juice, cilantro and salt.

Mix and it’s ready!


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