Skirt Steak Taco Bar with Homemade Corn Tortillas | Emeril Lagasse

To celebrate Cinco De Mayo, we’re sharing Emeril’s favorite party recipe! You can’t go wrong with his always crowd-pleasing Skirt Steak Taco Bar with Homemade Corn Tortillas. In this video, Emeril wows our two Arizona Cardinals fans with a personal demo.
Homemade Corn Tortillas
2 cups masa harina, or more as needed
1 ½ cups hot water
3 teaspoons butter, softened
In a bowl work the masa harina together with the water until it becomes a cohesive dough. It should feel similar to playdough. If it is too sticky, add a pinch or two more of the masa. If it seems too dry and crackly, add a bit of water a little at a time. Set dough aside to rest for 10 minutes, covered with plastic wrap.
Using damp hands, divide the dough into 2-tablespoon portions and roll into smooth balls (12 to 15 balls) and place 2 pieces of plastic wrap on each, top and bottom. Flatten each tortilla in a tortilla press or with a rolling pin, heavy pie pan, or skillet. They should easily come away from the plastic wrap.
Heat a heavy dry 9-inch skillet over medium heat, and brown the tortillas for 45 to 60 seconds on each side, until browned speckles form. Just before serving, rub each tortilla all over with 1/4 teaspoon softened butter if desired and reheat in a hot skillet over high heat, for about 15 seconds on each side.
Note: Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets.
Yield: 12 to 15 corn tortillas
Skirt Steak Taco Bar
2 (1 3/4- to 2-pound) skirt steaks, room temp
Olive oil
Salt and Pepper
Southwest Seasoning Mix, recipe follows
Homemade Corn Tortillas, for serving, recipe follows
Your favorite taco toppings, such as:
Refried Beans
Crumbled queso fresco
Lime wedges
Tomato Salsa
Diced avocado or Guacamole
Shaved cabbage or shredded lettuce
Shaved or minced purple onion
Sliced jalapeno peppers
Cilantro sprigs
Sour cream or Crema
When ready to cook, allow the steak to come to room temperature.
Brush the steaks with olive oil and season generously on all sides with salt, pepper and Southwest Seasoning Mix. Set the steaks on the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 2 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into thin strips.
To Assemble the tacos:
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty.
Lay 1 or 2 strips of beef down the center of a tortilla, drizzle with salsa and add toppings of your choice. Top each taco with a sprinkle of queso fresco and garnish with lime wedges. Repeat with the remaining tortillas.
Serves 6 to 8
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@chrisbrown456]

Absolute perfection, I've missed seeing things like this

[@star9576]

And I’ve been craving steak tacos! I’m gonna have to make this once I get home!
Thank you, Emeril

[@familyfaithwisdom8706]

He’s a mastermind!

[@robertmccreary4832]

Now im hungry!😊

[@operationmickeymouseharold6780]

Better yet toasty fryed taco little salt .