For the carne asada:

1. Combine all the spices in a spice grinder.
2. Rub the spices all over carne asada, making sure to reserve 1 tablespoon of spice rub and let marinade for 30 minutes.
3. When ready to cook: Preheat the griddle pan, grill, or cast iron over medium-high heat for 3 - 4 minutes. Season rubbed steaks with salt and pepper.
4. Brush the pan lightly with vegetable oil and sear skirt steak for 4 - 6 minutes on one side and 2 -3 minutes on the other.
5. Let the steak rest for 10 minutes on a sheet tray.
6. Dice the meat up and toss with reserved spice rub.

For the salsa roja:

1. Preheat the oven to 400 °F.
2. Toss the tomatoes, jalapeños, onion, and garlic in a large bowl with 2 tablespoons of vegetable oil.
3. Season with salt and pepper and arrange on a sheet tray.
4. Roast vegetables in the oven for 15 - 18 minutes. Vegetables should look charred.
5. Blend using an immersion blender with lime juice and cilantro.
6. Taste for seasoning. Let cool before serving.

For the corn tortillas:

1. In a medium-sized mixing bowl, combine masa, salt, and warm water. Mix until the tortilla dough comes together.
2. Knead the dough for 5 minutes, then portion the dough into 12 equal pieces.
3. Using a tortilla press lined with plastic, flatten each tortilla ball evenly into a round disc.
4. Cook the tortillas on a nonstick sauté pan or flat top over medium-high heat for 30 - 45 seconds.
5. Flip the tortillas and cook for 30 seconds on the other side.
6. Remove hot tortillas to a clean kitchen towel and cover to let the steam make them soft.

For assembly:

1. Take one tortilla and spread a layer of salsa roja. Fill with pieces of carne asada then top with cotjita cheese and cilantro. Serve with a side of sour cream.