After trying to make Carne Asada twice and failing, I felt the biggest issue was that the meat wasn’t tender enough.
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Flour & Tacos
I’ve always missed great Mexican food everywhere I’ve lived. So I’m on a mission to experience the best tacos the world has to offer. Let’s learn from the chefs, restaurants, farmers, and specialized suppliers that make it all possible.
Every week I’ll experiment with different Mexican dishes to try to understand how to recreate the flavor I’ve always loved and to pursue the humble art of the taco.
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After trying to make Carne Asada twice and failing, I felt the biggest issue was that the meat wasn’t tender enough. I looked into methods for tenderizing such as enzymization by marinating with acids like pineapple, orange, limes, and lemons.
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I’m trying to recall the first time I ever made a flour tortilla. I think it was when I was in San Diego and I used butter, all purpose bleached flour, and water. I remember them coming out super hard almost like a cracker. I tried probably another two times before calling it quits.
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