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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.”
Ingredients:
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
Method:
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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