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1
Felicitas' Hot Salsa, recipe follows
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2
Slice the meat into 1/4-inch-thick-strips.
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3
The shape of the pieces doesn't matter but larger ones will be easier to grill.
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4
Remove seeds from chilies and toast the seeds in a dry skillet until lightly colored.
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5
Put the seeds onto a plate and cool them completely.
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6
In a spice grinder or coffee mill, grind the seeds to a fine consistency.
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7
Place meat in a large bowl and add ground chili seeds, garlic, crumbled bay leaf, and enough olive oil to coat the meat.
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8
Let rest at cool room temperature for 3 to 4 hours.
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9
Prepare a hot charcoal fire.
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10
Season the meat with salt.
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11
Grill on both sides until done to your taste.
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12
Set the meat aside while you grill the tortillas quickly on both sides to warm them.
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13
Tuck slices of meat into each tortilla and garnish with lettuce, onion and salsa.
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14
In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
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15
Bring 2 cups of salted water to a boil.
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16
Add the toasted chiles, garlic, and oregano.
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17
Simmer about 10 minutes, or until the chiles are soft.
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18
Pour into a blender.
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19
Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth.
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20
Add water to thin out sauce if you prefer.
