Grilled Beef with Porcini and Chile Morita

1. 1

   If grilling on an outdoor grill, preheat the grill.

2. 2

   In a bowl, combine the porcini powder, smoked salt, and chile powder.

3. 3

   Rub over the meat on both sides.

4. 4

   Grill the meat over high heat, about 2 minutes per sideyou want it really rare and juicy.

5. 5

   If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.

6. 6

   Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips.

7. 7

   To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder.

8. 8

   Or, lean the filled shells in a row, propped upright, on a platter.

9. 9

   Eat right away.

10. 10

    To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.