Celebrate Cinco de Mayo with a taco that’s more than standard issue. In Epicurious’s “4 Levels” series, ICE Alum Kelvin Fernandez builds tacos from the ground up — layering technique, flavor and texture at every step.
Start With the Tortilla
“If you’re not making fresh tortillas, you’re not doing it right,” Chef Kelvin says.
It’s a bold statement — but not an empty one. Fresh masa creates a softer, more flavorful base. Each tortilla is portioned, pressed and cooked just long enough to set — then stacked and covered so steam finishes the job. It’s simple, but it requires attention.
Instead of ground beef, Chef Kelvin uses rib-eye. The approach is straightforward: sear; baste with butter, rosemary and thyme; rest before slicing against the grain. The result is richer, more structured and worth the extra step.
Balance the Flavor
Every component has a role. Pineapple pico de gallo adds brightness and heat. Guacamole stays smooth with a potato masher and finely grated garlic.
Fresh herbs and lime keep everything in balance.
“The most important part is to taste,” Chef Kelvin says. “If it makes you dance, you did good.”
Recipes like this aren’t complicated — they’re precise.
From knife work to seasoning to timing, each step builds on the last. It’s the same approach students develop at The Institute of Culinary Education, working with different proteins, techniques and flavor profiles in real kitchen environments.
🌮Are you a steak or ground beef taco person? Work with a variety of proteins in ICE's Culinary Arts program
Ingredients
- 2 cups masa harina
- ½ teaspoon salt
- 1–1½ cups warm water
Equipment
- Mixing bowl
- Tortilla press
- Plastic wrap
- Plancha/flattop for cooking or induction burner with cast iron skillet
Directions
To make the dough:
- Combine masa harina and salt in a bowl. Add 1 cup warm water and mix until absorbed. Add remaining water gradually until a soft dough forms.
- Knead briefly until smooth. If sticky, add a small amount of masa harina.
- Divide into golf ball–size portions.
- Flatten each ball using a tortilla press lined with plastic.
- Heat a skillet over medium-high. Cook each tortilla about 40 seconds per side, until set.
- Stack and cover to allow residual heat to finish cooking.
Rib-Eye Steak
Ingredients
- 1 (14–18 oz) bone-in rib-eye
- Kosher salt
- Fresh black pepper
- 2 oz vegetable or canola oil
- 2 oz butter
- 1 sprig rosemary
- 1 sprig thyme
Equipment
- Half sheet pan
- Induction burner
- Cast iron skillet
- Tongs
- Spoon for basting
Directions
- Season steak generously with salt and pepper.
- Heat oil in a skillet over medium-high. Add steak and cook until deeply browned, roughly 5 minutes.
- Turn steak. Add butter and herbs. Baste continuously while cooking the second side.
- Cook to desired doneness.
- Remove from heat and rest 5 minutes.
- Slice against the grain, then dice into small pieces.
Guacamole
Ingredients
- 3 ripe avocados
- ½ small onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 3 tablespoons cilantro, chopped
- 1 jalapeño, finely diced
- 2 cloves garlic, finely grated
- Juice of 1 lime
- ½ teaspoon salt
Equipment
- 2 small stainless steel mixing bowls
- 1 potato masher
- 1 small plastic spatula
- 1 medium spoon
Directions
- Mash avocados to desired texture.
- Fold in remaining ingredients.
- Taste and adjust seasoning.
Pineapple Pico de Gallo
Ingredients
- ½ cup pineapple, finely diced
- ½ cup tomatoes, finely diced
- ¼ cup red onion, finely diced
- ½ jalapeño, finely diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Directions
- Combine all ingredients.
- Toss gently and season to taste.
To assemble
- Layer warm tortillas with rib-eye, guacamole and pineapple pico de gallo. Finish with cilantro and a squeeze of lime.
🍋🟩 See upcoming Tacos and Tequila classes at ICE.
