Recipes : Larry's Carne Asada Tacos : Food Network

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Larry's Carne Asada Tacos
Recipe courtesy Michael Chiarello

Ingredients
2 pounds boneless beef chuck
2 ancho chiles
4 garlic cloves, minced
3 bay leaves, crumbled
Extra-virgin olive oil
Gray salt
16 corn tortillas

Garnish:
1 head iceberg lettuce, finely shredded
1 onion, finely chopped

Directions
Felicitas' Hot Salsa, recipe follows

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.

Ingredients
Felicitas' Hot Salsa:
2 ounces chiles de arbol (80 to 90 chiles)
1 garlic clove, minced
1 teaspoon dried Mexican oregano

Directions
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