Traditional Beef Tacos

In a bowl, combine the corn flour and salt. Gradually add water, kneading the dough until it is soft and pliable. If the dough is too dry, add a splash of water; if it is too wet, add a little more flour.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Cut the beef into small pieces. Heat a little oil in a pot and sauté the onion and garlic until golden.

Add the beef and brown it well. Then stir in the cumin, salt, pepper, and enough water to cover the meat.

Reduce the heat, cover, and simmer for about 1 to 1.5 hours until the meat is tender, adding more water if needed.

Heat a skillet or griddle pan.

Divide the dough into small portions (about the size of a golf ball) and roll them out into rounds about 0.5 cm thick.

Cook the tortillas on the skillet for 1 to 2 minutes on each side until they start to bubble and get light brown spots.

Top each tortilla with a portion of beef, sliced avocado, fresh cilantro, and a spoonful of salsa.