Home >Recipes >Larry’s Carne Asada Tacos

Serves: 8

• 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
• hot salsa

Preparation Time: 10 minutes (3 to 4 hours unattended)
Cooking Time: 5-10 minutes

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.