Carne asada huaraches with salsa de molcajete

Mix the instant corn masa, baking powder and salt by hand.

Add the vegetable lard or shortening and crumble it through until the mixture feels like wet sand.

Add warm water slowly, about two and a half cups, until the masa is well hydrated with no dry spots.

Knead five minutes, until the dough no longer sticks to the hand.

Roll a baseball sized ball of dough, wetting the hands if it feels dry, and flatten it out.

Put about a tablespoon of cold refried beans inside, close it up and shape it into a log, fully sealed so the beans do not escape.

Press the log flat between two pieces of parchment paper with a tortilla press, a plate or a flat lid, pressing down evenly.

Wet the fingers and smooth out any cracks, shaping by hand; repeat with the rest of the dough.

Roast the roma tomatoes, tomatillos and chiles serrano until charred all around.

Roast the green peppers until charred, then cover them in a plastic bag to sweat.

Smash the garlic cloves in the molcajete, then the chile piquin.

Mash in the tomatillos one by one, then the roma tomatoes, then the chiles serrano.

Season the salsa with salt to taste and stir in chopped onion and cilantro.

Heat a little oil on the comal over medium high.

Add the steak and season with garlic powder, onion powder, oregano, ground cumin, black pepper, chili powder and salt, and mix together.

After a few minutes add the minced garlic clove and a little piece of onion, and cook the meat through.

Add the juice of one lime, check the meat and turn it off.

Cook the huaraches on the comal over medium heat three minutes per side.

Optionally fry them with a little oil; fry the chile and melt queso Oaxaca over it.

Top the huarache with the meat, lettuce, crema mexicana, queso cotija and the salsa.