Submitted by Corporate Chef Andy Stewart
Preheat griddle to medium-high heat. Mix masa and water together to form a thick paste. Let stand 10 minutes. Scoop one-ounce balls and roll to 4-inch rounds by 1/4 inch thick. Some film wrap or parchment paper helps in moving the now-pressed tortilla onto a hot griddle. Cook tortillas for 30 seconds on one side then flip and cook another minute on the other side then flip and finish on the first side for another 30 seconds. Remove tortilla from griddle and immediately pinch edges to form a rim. Top with filling
Place steak, onion, garlic, olive oil, pepper, bay leaf a pinch of salt and enough water to cover in a medium-size pot over moderate heat. Cook until meat is tender (30 minutes in an insta-pot; 2 hours stovetop; 4 hours slow cooker). Remove meat from water and shred. Add meat to tomatillo sauce and cook until all moisture is gone. Use immediately.
Place tomatillos, olive oil, and onion in a medium pot over medium heat. Once onions are translucent, add garlic, jalapeno and season with salt and pepper. Turn heat to low and cook until the tomatillo are all broken down and soft. Place in blender and process until smooth. Add cilantro and honey and use immediately.