Huaraches de Carne Asada

For Salsa Roja:

• 10 dried Guajillo chili peppers
• 6 dried árbol chili peppers
• 2 cups boiling water
• 3 cloves garlic peeled
• 2 plum or Roma tomatoes core removed
• 1 small onion peeled and cut in half
• 1 tsp kosher salt

For Huaraches de Carne Asada:

• 1-1 ⁄2 cups masa harina
• 1-1 ⁄2 tsp kosher salt
• 1 cup warm water
• 1 ⁄2 cup plus 2 Tbsp avocado or canola oil
• 1 cup Salsa roja see recipe above
• 2 oz cotija cheese grated
• 1 seven-ounce flat iron or hanger steak
• salt and pepper
• 1 medium onion peeled and cut into 1/4-inch thick slices
• 1 thirty-ounce jar sliced nopales drained and rinsed
• 1 ripe avocado pitted, peeled, and sliced into thin half-moons
• 2 Tbsp chopped fresh cilantro leaves
• 1 lime sliced into 4 wedges for serving