Los Tacos No. 1 serves some of the best tacos in all of NYC, and now you can make them at home.
Ingredients
For the carne asada:
1/4cupchopped white onion
1/4cupfinely chopped cilantro
2Tablespoonscanola oil, plus more for brushing
2Tablespoonsfresh lemon juice
2teaspoonskosher salt
1teaspoon garlic salt
1teaspoononion salt
1teaspoonfreshly ground black pepper
1/4teaspooncayenne pepper
3 1/2poundsskirt steak, cut into 3 or 4 manageable portions
For the tortillas (buy 24 six-inch packaged corn or flour tortillas, or make your own flour tortillas):
5cupsunbleached all-purpose flour
1/2cupvegetable shortening, cut into chunks
1/2teaspoonfine sea salt
1/8teaspoonbaking powder
1 1/2cupswarm water
For the salsa ranchera:
1/3cupcoarsely chopped white onion
1/4cuppacked fresh cilantro
1 or 2dried chiles de arbol, seeded, stemmed, and coarsely chopped
1jalapeño chile, seeded, stemmed, and coarsely chopped
1garlic clove, coarsely chopped
1poundripe tomatoes, cored and seeded
For the avocado sauce:
3ripe avocados, peeled pitted, and coarsely chopped
1/3cupwhole milk, as needed
Kosher salt
For the grilled scallions:
8whole scallions, trimmed
1Tablespooncanola oil
Other toppings:
1medium white onion, finely chopped
1cuppacked fresh cilantro
4limes, cut into wedges
1medium cucumber, peeled and thinly sliced
Instructions
Carne Asada Prep
Whisk ¼ cup water, the onion, cilantro, oil, lemon juice, salt, garlic salt, black pepper and cayenne together in a large nonreactive bowl. Put the steak in a 1 gallon zipped plastic bag, and add the marinade. Close the bag and refrigerate, turning the bag occasionally, for at least 12 and up to 24 hours.
Tortillas
Combine the flour, shortening, salt and baking powder in a large bowl. Stir in the water. Knead the mixture in the bowl until it forms a smooth dough, about 1 minute. Shape it into a ball. Cover the bowl with a kitchen towel and let the dough stand for 20 minutes.
Divide the dough into 24 equal pieces, and shape each into a ball. One at a time, on a lightly floured surface, roll out the dough balls into 6 inch rounds. Stack the tortillas, separated by sheets of wax paper.
Heat a large griddle or skillet over medium heat. Working in batches, add the tortillas in a single layer and cook until the undersides have golden-brown splotches, about 1 ½ minutes. Turn and cook until the other sides look the same, about 1 ½ minutes more. Stack the cooked tortillas on a baking sheet.
Salsa Ranchera
Pulse the onion, cilantro, chiles de arbol, jalapeño and garlic in a food processor until combined and chopped a bit more finely. Add the tomatoes and pulse to make a coarse salsa. Season with salt. Transfer the salsa to a serving bowl. Let it stand at room temperature for at least 30 minutes or up to 8 hours.
Avocado Sauce
Puree the avocados in a food processor, adding enough milk to give the sauce the consistency of yogurt. Season with salt. Transfer it to a bowl and cover it with plastic wrap. Refrigerate until ready to serve.
Carne Asada Cooking
Remove the steaks from the marinade and shake off the excess marinade. Lightly brush the steaks with oil. Let them stand for 15 minutes.
To make the steaks indoors: position the broiler rack about 6 inches from the heat source and preheat the broiler on high. Place the oiled steaks on the broiler rack and grill, turning once, until they are browned and medium rare, 5 to 6 minutes.
To make steaks outdoors: For a gas grill, preheat it to at least 500 degrees F. Place a disposable foil smoker pan directly on the heat source. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hands above the cooking grate for only 1 or 2 seconds. Place the steaks on the grill. Cook, with the lid closed as much as possible, until the undersides are well browned, about 2 ½ minutes. Turn the steaks over and grill until the other sides are browned and the meat is medium rare, about 2 ½ minutes more. Transfer steaks to a carving board and let them stand for 5 minutes before carving.
Grilled Scallions
Brush the scallions with the oil. Place them on the grill. Cook, with the lid closed as much as possible, rolling the scallions on the grill to turn them; cook until they are seared with grill marks and wilted, about 3 minutes. Remove them from the grill. Cut each scallion into thirds and transfer them to a serving bowl. (When cooking indoors: broil scallions for 3 minutes or until browned and wilted.)
Assembly
Warm tortillas in a skillet or on the grill, about 1 minute per side. Transfer them to a towel-lined basket or bowl and cover to keep warm. Cut the steaks across the grain into thin strips and transfer them, with any juices, to a serving bowl. Serve the tortillas, steak strips, and scallions with bowls of the salsa, avocado sauce, onion, cilantro, lime and cucumber. Let each guest build a taco, filling a tortilla with the desired ingredients and folding it in half before eating.