Grilled Beef with Porcini and Chile Morita
The “aha!” moment when I thought to combine porcini and grilled beef with chiles came to me in Argentina, home of the world’s best grilled beef. Specifically, I was in Mendoza, the capital of Argentina’s wine country and settled by Italian immigrants in the nineteenth century—probably why beef with porcinis is such a common pairing there. This dish is delicious prepared outdoors over a wood-fired grill, but you can also cook it stovetop on a cast-iron griddle or ridged grill pan. Look for porcini powder at specialty food stores or buy dried porcinis and grind them yourself in a spice grinder.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
If grilling on an outdoor grill, preheat the grill.
Step 2
In a bowl, combine the porcini powder, smoked salt, and chile powder. Rub over the meat on both sides. Grill the meat over high heat, about 2 minutes per side—you want it really rare and juicy. If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.
Step 3
Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips. To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.
