GoodWheat Flour Tortillas and Carne Asada Tacos
For the Tortillas
- 2 cups GoodWheat Flour
- 1 tsp Kosher Salt
- ½ tsp Baking Powder
- ¼ cup Cold Vegetable Shortening or Lard
- ⅔ cup Cold Water
For the Carne Asada
- 1 lb Flank Steak
- ½ cup Canola Oil
- 1 ½ cup Orange Juice
- 2 Jalapeños, deseeded and destemmed, diced
- 4 Garlic Cloves, smashed
- 1 cup Yellow Onion, fine diced
- 1 cup Cilantro, chopped
- 2 tsp Kosher salt
- 1 tsp Black pepper, ground
- 8 Limes, cut into wedges
Method of Preparation
To Make the Flour Tortilla
- In a food processor with the blade attachment, add GoodWheat Flour, kosher salt and baking powder. Press pulse 3 times to combine.
- Add cold vegetable shortening or salt and pulse until the flour mixture resembles wet sand.
- While pulsing, add the cold water and pulse until a loose dough ball forms.
- Pour contents out onto the counter and knead for 2 minutes.
- Weigh out 12-1 ¼ ounce balls and roll in your hands until round and place on parchment-lined sheet tray. Cover tray with plastic wrap.
- Let dough rest for 30 minutes or place in the fridge overnight. If placing in fridge overnight, let dough balls warm up outside of the fridge for 30 minutes before using.
- Take each flour tortilla dough ball and sprinkle with flour on both sides. Press slightly down to flatten.
- Roll the dough using a wooden rolling pin until it is about 5 inches in diameter.
- Heat a cast iron pan on high until smoking and add one tortilla. Let cook on one side until the top begins to bubble and brown spots form on the other side, approximately 40 seconds.
- Flip tortilla over and let cook for another 10 seconds. Remove tortilla from heat.
- Repeat with all tortillas.
To Make the Carne Asada
- In a large bowl combine flank steak, canola oil, orange juice, jalapeños, garlic, ½ cup of onions, ½ cup of cilantro, kosher salt and black pepper. Let marinate for a minimum of 4 hours or overnight.
- Heat the same pan used for the tortillas until smoking.
- Place flank steak in the pan and cook for about 5 minutes.
- Flip steak over and continue to cook for an additional 3 minutes (this is for rare steak). If you want your steak closer to well done, cook for an additional 4 minutes.
- Remove steak from pan and let rest for 5-7 minutes. Slice the steak approximately 1/8 inch thick against the grain.
To Assemble the Tacos
- Take one flour tortilla and fill with one ounce of steak. Top with remaining onion and cilantro and a squeeze of lime.