11

Corn tortillas

MAKES 16 // PREP TIME 20 MINS // COOK 35 MINS PLUS RESTING

Making your own tortillas is the all-in way to make tacos;
shop-bought doesn’t compare with the flavour or texture of those
made fresh on a press. Enlist friends to help out pressing while
you flip tortillas on a flat plate or in a frying pan. We recommend
making these at the last moment, or at most an hour before
serving – keep them in a low oven wrapped in a damp tea towel
so they stay soft and steamy.

250 gm white masa flour
(see note)

1 Combine flour, 375ml water
and ¼ tsp salt in a bowl and mix
with your hands to a soft pliable
dough (2 minutes), adding more
water or flour if necessary. Form
dough into a ball, cover with
plastic wrap or a damp tea
towel and rest for 30 minutes
at room temperature.
2 Divide dough into 16 pieces
and roll each in a walnut-sized
ball. Heat a heavy cast-iron or
non-stick pan over high heat.
Line a tortilla press (see note)
with plastic wrap. Working with
one ball of dough at a time,
place in the press, top with
another piece of plastic wrap
and press to flatten into a disc.
Remove top piece of plastic,
then carefully hold tortilla flat

to remove the other piece and

gently place tortilla in pan. Cook

tortilla, turning once, until it

starts to turn golden and puˆs

up a little (1-2 minutes each

side, depending on the pan).

Transfer cooked tortillas to a

warm dish and cover with a

damp tea towel while you press

and cook remaining tortillas.

Tortillas are best served straight

from the pan, but can be

reheated, wrapped in a damp

tea towel, in a very low oven.

Note Masa flour is available

from select delicatessens and

Mexican food shops and online

from fireworksfoods.com.au.

Tortilla presses are available

from Fireworks Foods and

kitchenware shops.

Carne asada All props stylist’s
own. Chicken tinga Sodalite Crystal
Crush Platter from Top3 by Design.
All other props stylist’s own.
Stockists p168.

3 rib-eye steaks (350gm

each), pounded to 2cm

thick, at room temperature

Olive oil or grapeseed oil,

for brushing

16 corn tortillas (see recipe

at left), to serve

Crumbled feta, coarsely

chopped coriander and

shredded white cabbage,

to serve

Coarsely mashed avocado,

seasoned with lime juice

and salt, to serve

Lime wedges, to serve

ARBOL CHILLI SALSA

10 dried arbol chillies (see

note), cut coarsely with

scissors

2 garlic cloves, coarsely

chopped

4 large ripe tomatoes, diced

½ white onion, finely chopped

Juice of 1 lime

¼ cup coarsely chopped

coriander

1 For arbol chilli salsa,

dry-roast chillies until fragrant

(20-40 seconds; see cook’s

notes p168) and transfer to a

small food processor. Add garlic

to pan and stir until it starts to

turn golden (1 minute), then add

to food processor with chilli

and blend until finely chopped.

Add remaining ingredients and

pulse once or twice until just

combined but still coarse.

2 Preheat a barbecue to

high. Brush steaks with oil,

season to taste and grill,

turning occasionally, until

charred and cooked to

your liking (10-12 minutes for

medium-rare). Rest in a warm

place (5-10 minutes), slice and

serve with tortillas, salsa, feta,

coriander, cabbage, avocado

and lime wedges.

Note Dried arbol chillies,

also called chile de árbol,

are small, hot Mexican chillies

available from Mexican

food shops and online from

fireworksfoods.com.au

Wine suggestion Bold young

red grenache.

Carne asada tacos with arbol chilli salsa

MAKES 16 // PREP TIME 20 MINS // COOK 15 MINS PLUS RESTING

Tacos are about prep. Have all the trimmings ready to go, prepare

the tortillas just before serving and let guests assemble their

own as the steak comes o€ the barbecue. Two avocados should

be enough, but it’s always good to scale up, especially if guests

are serving themselves.

Carne asada

tacos with

arbol chilli

salsa

Michelada