Carne asada chile relleno fried tacos

Roast the chiles over the fire on both sides, then cover in a bowl or ziplock bag to sweat so they peel easily.

Heat the pan on high with a little oil; add half an onion, finely chopped, and cook two minutes.

Add 2 lb finely chopped flap steak; season with Chef Merito seasoning, garlic salt, black pepper and more salt; cook about five minutes.

Drain the released juice rather than evaporating it, so the meat does not dry out, and return to the stove.

Squeeze in about half a lime, add chopped cilantro and mix; taste for salt and set aside.

Mix 4 cups instant corn masa with 2 teaspoons salt, slowly adding 3 cups hot water.

Knead about five minutes until soft, no longer sticky, and a pressed ball does not crack at the sides; rest in the bowl.

Peel the chiles, remove the stems, slit them and remove the seeds.

Press a small ball of masa flat in a tortilla press lined with parchment, big enough for the chile.

Layer cheese, a chile, more cheese and carne asada in the center, fold the tortilla closed and press to seal.

Fry the tacos in hot oil on medium heat about five minutes until golden and crispy; drain the excess oil.

Open and add avocado salsa to serve.