Three Kinds of Tacos (Original video)

Ingredients:

• For the tortillas:
• 2 cups Masa Harina
• 1 1/4 cups water
• For the chimichurri steak:
• 1 Fresno pepper
• Garlic cloves
• Handful of parsley or cilantro
• 1/4 cup olive oil
• Red wine vinegar
• Salt and pepper
• Skirt steak
• For the chicken:
• Chicken breasts
• Garlic cloves
• 2 limes
• White pepper
• Cumin
• Smoked paprika
• Oregano
• Cayenne pepper
• Olive oil
• Salt and pepper
• Sugar
• For the chorizo and potato:
• Chorizo
• Potatoes
• Onion
• Olive oil
• Salt and pepper
• For the toppings:
• Poblano peppers
• Dried oregano
• Heavy cream
• Lime
• Radishes
• Apple cider vinegar
• Onions
• Parsley or cilantro
• Cotija cheese

Instructions:

1. For the tortillas, combine Masa Harina and water, mix gently by hand and pat into a ball. Cover with plastic wrap and let it rest for 20 minutes before pressing into tortillas using a tortilla press.
2. Heat a non-stick or cast-iron skillet and cook the tortillas for 30 seconds to 1 minute on each side.
3. For the chimichurri steak, blend Fresno pepper, garlic, parsley or cilantro, olive oil, red wine vinegar, salt, and pepper in a food processor. Marinate skirt steak in half of the chimichurri for at least 30 minutes. Cook the steak on a preheated cast-iron skillet.
4. For the chicken, marinate chicken breasts in garlic, lime juice, white pepper, cumin, smoked paprika, oregano, cayenne pepper, olive oil, salt, pepper, and sugar for 1 to 4 hours. Cook the chicken on a preheated cast-iron skillet.
5. For the chorizo and potato, brown chorizo in a non-stick pan and cook onions until softened. Add roasted poblano peppers, dried oregano, and parboiled potatoes. Cook until crispy.
6. For the toppings, roast poblano peppers, slice and marinate radishes in apple cider vinegar, and mix onions, parsley or cilantro, and lime juice.
7. Assemble the tacos with the cooked meats and toppings, and sprinkle with Cotija cheese.