Carne Asada Tacos
Serves 8
Recipe By: Michael Chiarello
2 pounds boneless beef chuck
2 ancho chiles
4 garlic cloves -- minced
3 bay leaves -- crumbled
Extra-virgin olive oil
Gray salt
16corn tortillas
Garnish:
1 head iceberg lettuce -- finely shredded
1 onion -- finely chopped
1 recipe Felicitas' Hot Salsa
Slice the meat into 1/4-inch-thick-strips. The shape of the pieces
doesn't matter but larger ones will be easier to grill. Remove seeds from
chilies and toast the seeds in a dry skillet until lightly colored. Put
the seeds onto a plate and cool them completely. In a spice grinder or
coffee mill, grind the seeds to a fine consistency. Place meat in a
large bowl and add ground chili seeds, garlic, crumbled bay leaf, and
enough olive oil to coat the meat. Let rest at cool room temperature for
3 to 4 hours. Prepare a hot charcoal fire. Season the meat with salt.
Grill on both sides until done to your taste. Set the meat aside while
you grill the tortillas quickly on both sides to warm them. Tuck slices
of meat into each tortilla and garnish with lettuce, onion and salsa.
Felicitas' Hot Salsa
Recipe By: Michael Chiarello
2ounceschiles de arbol (80 to 90 chiles)
1garlic clove -- minced
1 teaspoons dried Mexican oregano
In a large skillet lined with aluminum foil, toast the chiles over
moderate heat for about 5 minutes, until they almost smoke, stirring
often. Bring 2 cups of salted water to a boil. Add the toasted chiles,
garlic, and oregano. Simmer about 10 minutes, or until the chiles are
soft. Pour into a blender. Blend on low speed for several seconds, then
increase to high speed for about 1 minute or until smooth. Add water
to thin out sauce if you prefer.
Yield: about 2 1/2 cups
Exported from A Cook's Books -- Recipe management for Macintosh
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