One day before serving have your butcher slice the eye of round ?-¼-inch thick.
At home, place the sliced beef into a bowl and season with salt. Toss gently, ensuring all surface area is evenly coated. Cover bowl and refrigerate for up to two days.
When time to cook, rinse meat thoroughly with cold water and pat dry with paper towel.
Set cast iron skillet over medium to high heat. Use a teaspoon of olive oil to coat pan for each piece of meat. Cook on both sides for about 3-4 minutes.
Let meat rest on a clean plate.
Place tomatoes, red onion, garlic, Fresno chiles, guajillos chiles, ancho chilies, arbol chiles and 24 ounces of Las Palmas® Red Chile Sauce in a heavy-bottomed sauce pan and cover with water. Bring to a simmer for 15 minutes or until dried chilies are soft.
Place cooked ingredients, olive oil, almonds and red wine vinegar in a blender and puree until smooth. Return to sauce pan and keep on low heat until ready to prepare final dish.
Place canola oil in a sauté pan and heat on medium. Shallow-fry huarache for 4-6 minutes, making sure oil does not smoke. Set huaraches on a paper towel to remove excess oil.
Place hot huarache on a plate; lay a piece of beef on top of huarache. Using a large spoon, cover huarache and beef with sauce.