Prep Time: 30 Minutes
Yields: 4 Servings

For best results, use 2 cups mesquite wood chips soaked for one hour in cold water. This recipe, from “The Barbecue Bible,” comes from a steakhouse in Juarez, Mexico called Mitla, which literally means, “hell.”

4 (½-inch thick) T-bone steaks
2–4 dried hot red chiles
2 large tomatoes
½ small onion, sliced
1 clove garlic, sliced
3 tbsps coarsely chopped cilantro
1–2 tbsps fresh lime juice
salt and cracked black pepper to taste
4 large flour tortillas

Preheat grill to high. NOTE: If using a gas grill, add wood chips to smoker box before preheating. In a small mixing bowl, soak chiles in warm water 20 minutes or until pliable. Set each tomato directly on stove burner to roast over high heat 6–8 minutes or until skins are charred and blistered. Transfer to a plate to cool. Drain chiles and remove seeds if a milder salsa is desired. In a blender, process chiles, tomatoes, onions, garlic and cilantro until coarse paste consistency is achieved. Add lime juice, salt and pepper. NOTE: Salsa should be highly seasoned. Transfer to a serving bowl. If using charcoal grill, place wood chips on coals. When ready to cook, oil grill grate. Salt steaks generously on one side. Place on hot grill, salt side down. Cook, turning once with tongs, 2–3 minutes each side for medium-rare. Remove steaks to a platter and let sit 3 minutes. Arrange tortillas on grill and cook 20 seconds per side or until soft and pliable, but not browned. Serve steaks with tortillas and salsa on the side.


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